Add the pickle juice to a large ziplock bag. Add the pork chops and press out as much air as possible to ensure that the chops are covered in brine. Refrigerate overnight, or at least 6 hours.

Preheat the oven’s broiler and line a rimmed baking sheet with foil. Set aside.

Remove the chops from the brine and dry thoroughly. Rub with the teaspoon of avocado oil. Place the chops onto the baking sheet. Broil the pork about 4 inches from the broiler, flipping half way through.

The size and thickness will determine the cooking time so the best way to tell is by temperature. Generally, 1/2-inch chops take 4-5 minutes per side, 3/4-inch chops take 6-8 minutes per side, and 1-inch chops take 8-10 minutes per side. Cook until the internal temperature of the pork reaches 145ºF. Let rest 5 minutes before serving.

While the chops broil, add a teaspoon of avocado oil to a large pan. Add the onions and fennel seeds and cook over medium-high heat until the onions are soft and translucent, stirring often, about 5 minutes. Add the chicken stock and bring to a boil. Boil on high heat until the liquid is reduced by half. Add the drained sauerkraut and cook until little to no free liquid remains, another 5-10 minutes. Sprinkle with the parsley and set aside.

Stir together the honey mustard sauce ingredients.

Serve the pork atop the sautéed sauerkraut and drizzle with mustard sauce.