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1
In a small saucepan, combine 2 cups of the water, the kosher salt, brown sugar, peppercorns, and bay leaves and bring to a boil over high heat, stirring to dissolve the salt and sugar.
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2
Pour into a large pot or other container and add the remaining 4 quarts cool water.
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3
Stir to mix well, add the pork chops, cover, and refrigerate overnight.
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4
Drain the chops and pat dry with paper towels.
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5
Season the pork on both sides with salt and pepper, then dredge in the flour.
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6
In a 12-inch saute pan, heat the olive oil over high heat until smoking.
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7
Add 3 chops to the pan and cook until dark golden brown on the first side, about 7 minutes.
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8
Turn over and cook until browned on the second side, about 4 minutes, then transfer to a plate and repeat with the other 3 chops.
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9
Add the peppers, onions, olives, red pepper flakes, and capers and stir with a wooden spoon to loosen the brown bits from the bottom of the pan.
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10
Add the wine and bring to a boil.
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11
Lower the heat, place the pork chops in the pepper mixture, and simmer for 10 minutes (the pork should be cooked to 135F).
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12
Season the sauce with salt and pepper to taste.
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13
Stir in the reserved onion tops, and serve.
