1. Arrange the pork chops on a baking pan, and prick them with a fork. Poke the pork chops all over the surfaces to about 1/8 inch deep. Do this for both sides of the meat.
2. Take a gallon zip-top bag and add water along with brown sugar and salt. Then, stir the content until the sugar and salt dissolve. Add the pork chops to the mixture in a single layer and seal the gallon bag. Then, keep it in the fridge for 30 minutes to eight hours. After the brine period, drain the brine and pat the pork chops with paper towels to dry them.
3. Place a heavy cast-iron skillet on the stove and set the flame to medium-high. Let the pan grow hot and smoke, then put the pork chops. Sear for a minute on both sides until they grow brown and release a bit of fat into the skillet. Then, keep cooking and flipping the chops for eight to 10 more minutes until the internal doneness hits 135F on a meat thermometer.
4. Take the pan off the heat and put some butter, garlic, and thyme. Stir the butter with a wooden spoon to melt, and add the garlic and thyme to mix. Then, spoon this mixture over the pork chops, flip the meat, and repeat the process so the chops are covered in the buttery baste.
5. Let the pork chops sit in the pan until the internal temperature hits 140F. Then, serve with the butter sauce and slice across the grain.

You can also access this video recipe for more tips.