To make a brine dissolve the salt and sugar in the hot water and let the solution cool down completely. Alternatively dissolve the salt and sugar in 2 cups of hot water, then add just over 2 cups of ice cubes - the brine will cool down much faster.

Submerge the pork chops and soak refrigerated for at least 1-2 hours and up to 6-8. Really thick pork chops can be brined up to 24 hours. When done, remove from the solution and pat dry, then proceed with the steps below.

Season the pork chops with salt and pepper on each side. (If you brined them keep in mind that they are already infused with salt so go easy on the salt).

Heat the cast iron skillet on the stove over medium-high heat for about 2 minutes. Add the oil and butter, the peeled whole garlic cloves, thyme, rosemary and give them a stir until fragrant.

Place the pork chops in the skillet and cook for 2 to 5 minutes per side, possibly a tad longer, depending on how thick they are. Flip only once, when the first side has turned golden brown.

As the pork chops are cooking, you can baste with the butter/olive in the skillet.

Use a meat thermometer to measure the internal temperature of the pork chops. Measure in the center of each one. When it reaches 155 F they are at the top of medium doneness.**

Move to a warm plate and cover with foil, rest the chops for 5 minutes before serving.