Make the brine. Bring to a simmer over medium heat, until the sugar and salt dissolve. Transfer to a large container. Once the brine has cooled completely, add the pork chops. Marinate.
Drain the pork chops, pat dry. Season. Heat a large cast iron skillet. Add the seasoned pork chops and cook. Flip, then add other ingredients. Transfer the skillet to the oven.
Allow the pork chops to rest.
serve with a drizzle of aged balsamic vinegar and a pinch of flaky sea salt.