2 qt water
1 Cup Brining Mix
6 garlic cloves, smashed with side of a large knife
6 (1 1/2-inch-thick) rib pork chops
4 to 6 tablespoons olive oil
1/2 cup dry Riesling
1/2 cup chicken broth
Brine the pork chops:
Bring water, brining mix and garlic to a boil, reduce heat and simmer 15 minutes. Cool brine completely, then add chops and chill, covered, 1 to 2 days.
Roast the pork chops:
Preheat oven to 425°F.
Remove chops from brine and pat dry. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately-high heat until hot [but not smoking], then brown chops in batches, without crowding, turning once, 3 to 4 minutes on each side. (Add oil, 1 to 2 tablespoons at a time, as needed, between batches.)
Transfer chops to a roasting pan and roast in middle of oven, for 15 to 20 minutes, until an instant-read thermometer inserted horizontally 2 inches into center of meat (do not touch bone) registers 155°F.
Transfer chops to a platter and let stand, loosely covered, 5 minutes before serving (do not clean pan).
Straddle roasting pan across 2 burners on the stove and add any meat juices from platter, along with wine and broth. Deglaze the pan by boiling over moderately high heat, stirring and scraping up brown bits, until liquid is reduced to about 1/2 cup, about 4 minutes. Season pan juices with salt and pepper and serve with chops.