In a medium saucepan over medium heat, bring 1/2 cup salt, 1/2 cup sugar and 2 cups water to a boil and simmer until salt and sugar dissolve. Remove pan from heat. Add 1 T each of juniper, sage and red pepper flakes. Let steep 5 minutes. Add 2 cups ice into the brine, along with 1 cup of gin if juniper berries are not available. When brine is chilled, submerge chops into mixture for at least 6 hours and up to overnight, refrigerated.
Boil 3 cups dry red wine, 1 cup dried cranberries and 2 zested and juiced oranges (or 1 tsp dried zest) with 1 cup sugar, then simmer to reduce liquid by half.
When ready to cook chops, preheat oven to 350 degrees F. Remove pork from liquid, pat dry and trim fat. Heat oil and fat in a cast iron skillet over medium heat. Brown Chops about 6 minutes per side. Remove to oven for 5 - 6 minutes to finish and let rest 5 minutes before slicing.
Plate the chops with starch (brown rice pilaf perhaps) and brussel sprouts with the sauce on the side.
Modified from Guy Fieri, 2008. Thanks, Guy!