Place all the brine ingredients in a large mixing bowl and mix until sugar and salt fully dissolve. Place the pork chops in a large sealable ziplock bag or container with a lid. Add the brine and refrigerate overnight.

Remove the chops from the refrigerator, remove from the brine and allow to reach room temperature. Pat chops dry with a paper towel. Mix all the spices together in a small bowl or ramekin. Season the pork chops liberally with seasoning mix.

Place the seasoned pork chops on a wire rack-lined baking sheet. Bake at 250 degrees F for 30 minutes. Remove pork chops from the oven and prepare to sear them in cast iron skillet.

Heat skillet on high heat. Add a high smoke point oil like avocado oil or ghee (clarified butter).

Sear the chops for 1-2 minutes (depending on thickness) per side in a cast iron pan. Sear the fat cap for 30 seconds holding the chops upright with a set of tongs.

Level up by adding butter and garlic clove to the pan during searing. Baste the pork chops with the butter

Remove the pork chops from the pan and allow to rest while you make the sauce. Add the chicken stock and allow to cook on medium high heat for 2-3 minutes.

Add the cider vinegar, mix in well, and deglaze the pan by scraping up all the brown bits. Add the thyme, sage, and mustard. Stir well then reduce to thicker consistency.