In a medium-sized bowl, stir the brown sugar and salt in the hot water until dissolved. Stir in the cold water and the rest of the brine ingredients.

Place the chops in a large freezer baggie (or a dish) and then carefully add the brine mixture. Seal the baggie (or tightly cover the dish with foil) and place in the refrigerator for 24 to 48 hours. Move the chops around in the brine every now and then.

Preheat oven to 400°F.

Remove the pork chops from the brine, pat them dry with paper towels, and set them aside. Discard the brine.

In a large ovenproof skillet, heat the olive oil over high heat. Once the oil is hot, sear the pork chops for about 4 minutes, or until they are golden brown on one side. Flip over and sear for another 3 to 4 minutes.

Transfer the skillet to the oven and cook the pork chops for 3 minutes, or until they are just pink in the center. Internal temp should be 140 to 145°F (use a meat thermometer to ensure correct internal temperature).

Transfer the chops to a platter and cover them with foil.

Place the skillet back on the stove over medium heat. Add the garlic and sauté for about 1 minute.

Add the chicken stock, sweet and hot peppers, and pepper juices.

Stir in the basil, parsley, salt, and pepper, and simmer the sauce for about 2 minutes. Stir in the butter until melted.

Place the chops on a serving platter and spoon the sauce over them, leaving some extra sauce to serve at the table.