INGREDIENTS
1/4 cup
table salt
4 cups
water
6
(3-4 lbs) bone-in pork chops, about 3/4" thick
coarse ground black pepper
1/2 cup
dry white wine
1/4 cup
peach jam
1
jalapeno sliced lengthwise, seeded and deveined
1/4 tsp
red pepper flakes
1 tbsp
butter