Make the brine, in a saucepan over medium heat, combine the salt, brown sugar, thyme sprigs, garlic, pepper, and 8 cups water. Bring just to simmer, stirring to dissolve the salt and sugar. Remove from the heat, and transfer the brine to a container large enough to haul both the pork chop and the brine. Let the Brian cool completely, and then refreeze want to call.
At the pork chops to the call Brine, making sure they are submerge. If necessary, top the pork chops with a plate to weigh them down. Cover and refrigerate for one day.
Preheat the oven to 200°. Remove chop from the brine and Pat them dry.Choose a heavy frying pan large enough to hold all the chops in a single layer without touching. Place over medium high heat until hot. Add the olive oil and swirl to coat the bottom. When the oil is hot, at the chops and reduce the heat to medium. Cook until nicely browned on the bottom, about 10 minutes, adjusting the heat if necessary to avoid scorching. Turn and cook until the chops are no longer pink at the ball, 10 Dash 12 minutes longer, spawning of excessive fat ass it accumulates. Transfer of the chops to a heatproof platter and keep one in the oven.
Pour of any fat in the frying pan and returned to medium low heat. Add 1 tablespoon of the butter. When the butter melts. Add to Charlotte and cook stirring, until softened, about two minutes. Add the vinegar, bring to a boil, and let boil briefly and to reduce by half. At the stock and the sage, raise the heat to high, and boil, scraping up any browned bits on the pan bottom with a wooden spoon, until reduced to 1/3 cup. Remove the heat, add the remaining 1-tablespoon butter, and swirl the pan without stirring until the butter melts.
Return the pan to low heat. Return the chops to the pan and cook gently for one minute, turning them over in the sauce 2-3 times. Divide the chops amongst on the plates, spooning any of the remaining sauce over each job serve at once.
