2 ½ cups chicken broth (divided)
½ cup light brown sugar
2 (1 to 1 1/2-inch thick) bone-in pork chops
2 teaspoons kosher salt
2 tablespoons olive oil
1 yellow onion, sliced thinly
1 can pineapple tidbits in juice
1 tablespoon Herbs De Province
2 sprigs of fresh thyme
Combine 1 cup of broth, kosher salt, and brown sugar in a medium saucepan and set over medium heat. Warm just until the salt and sugar dissolve, then remove from the heat and add the ice to cool it down. You don't want this to cook the chops. Place the pork chops into a zip-top bag along with the mixture and seal. Place on a dish and refrigerate overnight.
Remove the chops from the brine, rinse, and pat dry. Season on both sides with the kosher salt and set aside.
Saute the pork chops on both sides until golden brown, approximately 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the onion.
To satisfy and restore.