Add salt, brown sugar, bay leaf, rosemary, peppercorns, and hot water to a large bowl or dish. Stir all ingredients so that everything is dissolved.

Add the pork and after allowing the mixture to cool add ice.

Chill for at least 1 hour, or for up to 2 days in the refrigerator.

Preheat the oven to 400F. Place a cast iron, stainless steel, or other ovenproof skillet in the oven on the center rack.

Take the pork out of the refrigerator and remove the meat from the brine solution. Pat the meat dry, season it with additional salt and pepper, and set it on the counter until the oven is ready. Discard the brine.

When the oven reaches 400F, carefully remove the hot skillet and place it over medium-high heat on the stovetop, leaving the oven on. Add the olive oil to the pan and lay the pork chops in the center about an inch apart. Sear for about 3 minutes, or until the undersides of the pork chops have a golden crust. **

Flip the pork chops and immediately place the pan in the oven. Cook for 5-7 minutes, or until the center of the pork chops is just barely pink and registers 140-145F on an instant read thermometer.

Place the pork chops on a plate and tent with foil while you plate the rest of your meal.

While the pork is resting, grill apples for 3-4 minutes on each side, or until fork tender.

Serve grilled pork with grilled apples and fresh sauerkraut.

Note: You can keep leftover pork covered in the fridge for sandwiches the next day!

*If using outdoor grill or Phillips Indoor Smokeless Grill, cook pork chops about 8 minutes on each side or until internal temperature of the pork reaches 140 degrees F with a meat thermometer