How to Make It
Put the pork chops in a glass baking dish and rub them all over with the minced garlic, chopped thyme and 1 tablespoon of salt. Cover and refrigerate overnight.
In a spice grinder or a clean coffee mill, combine the turbinado sugar with the juniper berries, coriander seeds, crushed peppercorns, fennel seeds and star anise and grind to a sandy powder. Sprinkle the spice rub all over the chops. Cover and refrigerate again overnight.
In a medium saucepan, heat 1 tablespoon of the oil. Add the pork shoulder pieces and cook over moderately high heat, stirring once, until browned, about 4 minutes. Add the carrot, shallots, rosemary, parsley, crushed garlic, whole peppercorns and thyme sprigs; cook until the shallots begin to brown, about 3 minutes. Add the wine and honey and boil over high heat until reduced by half, 5 minutes. Add the stock and bring to a boil. Simmer over low heat until the pork stock has reduced to 3/4 cup, about 1 1/2 hours. Strain the jus into a small saucepan and skim off the fat.
Preheat the oven to 375°. In a large, ovenproof skillet, heat the remaining 2 tablespoons of oil. Add the pork chops and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the chops and cook for 1 minute. Transfer the skillet to the oven and roast the pork chops for 35 to 40 minutes, or until an instant-read thermometer inserted in the thickest part of the chops registers 150°. Remove from the oven and let the chops rest in the skillet for 8 minutes.
Reheat the pork jus and season with salt. Cut the pork between the rib bones into 4 chops and transfer to plates, browned side up. Serve with the jus. Alternatively, cut the meat off the bones and carve the chops as you would a roast.