Combine all Brine ingredients in a large pot and bring to a simmer, stirring until salt and sugar dissolve. Let cool completely.
Place Pork Chops in the brine, ensuring they are fully submerged. Refrigerate for 4-8 hours.
Remove Pork Chops from brine, rinse thoroughly, and pat dry.
In a saucepan, combine all Glaze ingredients and simmer over medium heat for 10-15 minutes, or until slightly thickened. Set aside.
Heat Duck Fat in a cast iron skillet over medium-high heat.
Sear Pork Chops for 5-6 minutes per side, or until deeply browned. Reduce heat to medium and brush generously with Glaze during the last 2-3 minutes of cooking, ensuring chops are coated.
Remove Pork Chops from skillet and let rest for 10 minutes.
Deglaze the skillet with Chicken Stock, scraping up any browned bits. Reduce slightly, then whisk in cold Butter until emulsified. Season with salt and pepper to taste.
