In a medium size saucepan stir the 3 cups of water, peppercorns and 6 TBSP of salt together over medium-high heat. Stir occasionally and bring to a slight boil to dissolve the salt. Take off the heat and pour into another pan and stir in the ice water to cool down. Let sit 10 minutes or until completely cool.
Place the pork chops in a large bowl and pour the brine over top making sure that all the pork chops are completely submerged. Cover and refrigerate for at least 4 hours.
TO COOK THE PORK CHOPS:
Preheat the oven to 375°F. In a small bowl combine the garlic powder, paprika, and 1/8 tsp of salt.
Remove the chops from the brine and rinse in cold water. Pat the chops dry with paper towels then cover all sides with the olive oil. Rub the spice mix all over the chops and set aside.
Heat a large oven safe skillet over high heat until very hot. Sear the pork chops for 2 minutes on each side then place the pan in the oven. Cook in the oven for about 10 minutes or until the chops have an internal temperate of about 145°F.
Remove the chops from the oven, place on a plate and cover them with aluminum foil, let rest 5 minutes before serving.
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