Combine 2 cups (480 ml) of water, sugar, salt and thyme in a small saucepan and stir to combine. Bring to a boil over medium heat and cook until sugar is dissolved. Pour into a non-reactive mixing bowl and add remaining 4 cups of cold water. Chill until cool. Submerge chop in brine mixture, cover, and refrigerate for at least 8 hours or overnight.

Position rack in middle of oven. Preheat oven to 450°F/230°C. Have a heatproof plate ready and set aside. Remove chops from brine, discard liquid and pat chop very dry on all sides.

Heat garlic oil in a heavy ovenproof pan, such as a cast iron, over medium-high heat until shimmering. Add chop and cook for about 3 to 4 minutes or until well browned on the bottom. Flip chop over and cook for another 3 to 4 minutes. Cook until a both sides are very well browned and caramelized; the pork will not be cooked through at this point.

Transfer pan to oven and roast for about 10 minutes or until an instant read thermometer registers 135°F/58°C. Drain any excess fat from pan, holding chop in place as you tip pan to remove grease. Place pan back on stovetop over medium heat and add butter. Cook until butter is foamy and move chop around so that the butter is underneath it as well as around it. Cook until butter browns, basting chop once or twice, about 2 minutes more of cooking.

Remove chop from pan and keep warm on reserved plate loosely covered with foil. Allow it to rest for 5 minutes for juices to distribute. Slice the meat off of the bone and serve with your choice of sides.