Place the pork chops in the bottom of a glass bowl or storage container.
In a small pot, heat 1 cup of water to a light boil. Stir in the salt, pepper, rosemary sprig (still intact), and bay leaf until the salt is completely dissolved. Add several ice cubes until the mixture cools down.
Pour the brine over the pork chops, then top it off with plain cool water until the meat is fully submerged. Cover and brine for 2 to 24 hours (in the fridge).
For the dish
When ready to cook, preheat the oven to 375 degrees F. Remove the pork chops from the brine, rinse them off, and pat them dry so that you can get a nice sear.
Heat the olive oil in a cast iron skillet over medium-high heat. Place the pork chops in the skillet, season with salt and pepper, and sear until golden brown on the bottom.
Flip the pork chops over, then nestle the garlic cloves in between the pieces of meat and sprinkle the rosemary leaves on top. Season with more salt and pepper.
Place the skillet in the oven and cook until no longer pink in the middle and a thermometer registers 145 degrees F when inserted into the thickest part of the meat, about 8 to 12 minutes (depending on how thick they are), and serve. I like to take mine out at 140, knowing they'll still rise in temp after they're out of the oven.