Overnight Brined Pan Roasted Brined Pork Chop

Day Ahead: Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, peppercorns, half of your garlic, and 1 thyme sprig; stir to dissolve salt and sugar. Transfer to a medium bowl and add 5 cups ice cubes. Stir until brine is cool. Add pork chops; cover and chill for at least 8 and up to 12 hours.

Preheat oven to 450°F. Set a wire rack inside a rimmed baking sheet. Remove chop from brine and pat dry.

Heat oil over medium-high heat in a large cast-iron or other oven-proof skillet. Cook pork chop until beginning to brown, 3-4 minutes.

Turn and cook until second side is beginning to brown, about 2 minutes. Keep turning chop every 2 minutes until both sides are deep golden brown, 10-12 minutes total.

Carefully drain fat from skillet and place over medium heat. Add butter, the remainder of your garlic, and remaining thyme sprig; cook until butter is foamy.

Carefully tip skillet and, with a large spoon, baste chop repeatedly with butter until butter is brown and smells nutty, 2-3 minutes.

Transfer pork chop to prepared rack and let rest, turning often to ensure juices are evenly distributed, for 15 minutes. Cut pork from bones, slice, and sprinkle with sea salt.