Step 1

In ungreased 13 x 9-inch (3-quart) glass baking dish, mix warm water, salt and brown sugar. Stir until sugar and salt are dissolved. Stir in ice cubes, garlic, 2 teaspoons of the rosemary and 2 teaspoons of the thyme. Place pork chops in brine; cover and refrigerate 30 minutes to 2 hours.

Step 2

Remove pork chips from brine; pat dry with paper towel. Discard brine. In 12-inch skillet, heat oil over medium-high heat. Add pork chops; cook 8 to 12 minutes, turning once, until pork is no longer pink and meat thermometer inserted in center reads 145°F. Sprinkle pork chops with pepper, remaining 1 teaspoon rosemary and remaining 1 teaspoon thyme. Let stand 5 minutes.