For the pork
4 large pork rib chops

For the brine:
1 gallon water
1 cup sugar
1 cup salt
1 sprig rosemary
1 none bay leaf
1 tablespoon juniper berries
1 tablespoon black peppercorns

For stone fruit vinaigrette:
1 pound whole stone fruit (apricots, plums or peaches)
½ cups sherry vinegar
2 tablespoons grainy mustard
1 teaspoon honey
¾ cups extra virgin olive oil