To make brine, in a nonreactive container, whisk together salt, mild honey and hot water until salt dissolves; add cold water. Place pork chops in brine and refrigerate, covered, for 6 hours.

Preheat oven to 400°F. Remove pork chops from brine and pat dry. In a large cast-iron skillet, heat oil over high heat. Sear pork chops for 2 minutes on one side, turn pork chops over and place skillet in oven for 12-14 minutes. Remove pork chops from skillet and let rest on a cutting board while you make the glaze.

Place the same skillet over low heat. Add mustard, sourwood honey and 3 tablespoons water. Stir together with a wooden spoon, scraping sides of the skillet to incorporate leftover bits of pork chop. Continue stirring until liquid thickens and becomes glaze-like.

Slice each pork chop into 5-6 slices. Fan slices on a platter and spoon glaze on top.