In a medium saucepan, combine 2 cups water, kosher salt, brown sugar, peppercorns, bay leaf, and crushed garlic. Heat just until salt and sugar dissolve, about 2–3 minutes. Remove from heat and add remaining 2 cups cold water to cool the brine to room temperature.

Brine chops

Place the pork chops in a shallow container or resealable bag. Pour cooled brine over the chops so they are fully submerged. Refrigerate for 30 minutes to 2 hours (30–45 minutes for thinner chops, up to 2 hours for chops 1–1.5 inches thick). Do not over-brine.

Dry and rest

Remove chops from brine, rinse briefly under cold water, and pat very dry with paper towels. Let them rest at room temperature while you prepare the pan, about 20–30 minutes; this helps even cooking.

Seasoning & Finishing

Preheat pan and season

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot. Pat the chops again if any moisture appears. Rub both sides lightly with olive oil and season with the measured salt and freshly ground black pepper.

Sear pork chops

Add 1 tablespoon olive oil to the hot pan and swirl to coat. Place chops in the pan without crowding (work in batches if needed). Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side for 2–3 minutes.

Finish with butter and herbs

Reduce heat to medium. Add the butter, smashed garlic cloves, and rosemary (or thyme) to the pan. Tilt the pan slightly and spoon the melted butter and herbs over the chops repeatedly (baste) for about 1–2 minutes to build flavor and finish cooking. For 1–1.25-inch chops target an internal temperature of 140°F (60°C). Total cook time will be 6–9 minutes depending on thickness.

Rest and serve

Transfer chops to a plate and tent loosely with foil. Rest for 5–7 minutes — carryover heat will bring the internal temperature to about 145°F (63°C). Spoon any pan juices and reserved butter-herb mixture over the chops. Serve with a squeeze of lemon if desired.