In a large bowl or dish, combine kosher salt, brown sugar, bay leaf, rosemary, peppercorns, and hot water. Stir until the salt and sugar dissolve completely.

Add the pork chops to the brine. Allow the mixture to cool slightly, then add the ice.

Cover and refrigerate for at least 1 hour, or up to 2 days.

Preheat the oven to 400°F. Place a cast iron or ovenproof skillet on the center rack to heat.

Remove the pork from the brine and pat dry. Discard the brine. Season the pork lightly with additional salt and pepper and let rest at room temperature while the oven finishes preheating.

Carefully remove the hot skillet from the oven and place it over medium-high heat on the stovetop (leave the oven on). Add a drizzle of olive oil.

Place the pork chops in the skillet, about an inch apart. Sear for about 3 minutes, until a golden crust forms on the underside.

Flip the pork chops and immediately transfer the skillet back to the oven. Roast for 5–7 minutes, or until the internal temperature reaches 140–145°F and the center is just slightly pink.

Transfer pork chops to a plate and tent loosely with foil. Rest for 10 minutes before serving.

While the pork rests, grill or sauté the apple slices for 3–4 minutes per side, until fork tender and lightly caramelized.

Serve pork chops with grilled apples and fresh sauerkraut.