Add salt to boiling water and stir to dissolve. Add cold water to make 4 cups total, then stir in peppercorns and garlic cloves.

Pour brine over pork chops laid out in a casserole dish. Allow to rest for 2-8 hours, covered, in the fridge.

Heat a cast-iron skillet over medium high heat. You will likely need to cook in batches in a single layer. Add butter to melt.

Add pork chops to skillet to cook on first side, about 7 minutes. Flip and cook to 145°F on an instant-read thermometer. Set in a covered dish the garlic cloves pulled from the brine while you cook the second batch.

Allow finished pork chops to rest 10 minutes covered, with the garlic, before serving.