In a saucepan combine 1 cup of water, the salt, and brown sugar bring to a simmer. Turn the heat off and stir the brine liquid until all the ingredients have dissolved in the water. Add the remaining water and garlic to the pot. Place the pork chops in a shallow dish and slowly pour the brine over the chops making sure they are submerged in the brining liquid. If the aren’t submerged, add another cup of water and tablespoon of salt to the brine. Cover and refrigerate for 1 hour or up to 6 hours for thicker chops.
Preheat the oven to 400 degrees and place a cast iron skillet in the oven to preheat as well. Remove the pork chops from the brine and dry thoroughly with a paper towel. Liberally sprinkle salt and pepper on both sides of the pork chops and rub into the chops.
Carefully remove the skillet from the oven and place over high heat. Add about 2 tablespoons of olive oil to the skillet along with the pork chops. Allow to brown for about 3 minutes. Turn the chops over and transfer them to the preheated oven. Roast the chops for about 5 minutes or until they are cooked through and the temperature of the chops reads 145 degrees at the thickest part.
Remove cooked pork chops to a plate and pour pan juices over the chops. Allow to rest for 5 minutes and serve with Garlic Mashed Potatoes, a salad, and asparagus.