In a large pot, heat the water, brown sugar, and kosher salt, stirring until the salt and sugar are dissolved, about 5 minutes. Add the bourbon, peppercorns, allspice, garlic cloves, bay leaf, thyme, and rosemary. Let aromatics steep for a few minutes before removing from heat.

Place the ice cubes in a large Tupperware and pour the brine over top. Stir until ice cubes have melted and brine has cooled.

Place the chops in the brine, cover, and refrigerate for 5 – 8 hours.

When ready to cook, place a cast iron skillet over high heat and add the grapeseed oil. Remove the chops from the brine and pat dry with paper towel.

When the oil is shimmering, add one or two pork chops to the pan (depending on the size of your skillet, be sure not to over crowd the pan). Cook pork chops for 3 – 4 minutes before flipping and cooking for another 3 – 4 minutes. In the last minute of cooking, add the butter to the skillet and spoon it over the pork chops as they finish cooking.

When pork chops register 145 degrees on an instant read thermometer remove from pan to rest for 5 minutes so the juices redistribute before enjoying!