Season chops with a pinch of pepper then dust lightly with flour.
Heat 1 tablespoon of the olive oil in a large heavy oven-proof skillet over medium-high heat. Brown chops on one side only. Turn, cover the pan and place in preheated oven for about 10 minutes.
Remove the chops to a warm platter and tent with foil. Drain pan of any liquid that accumulated.
Add the remaining 1 tablespoon of olive oil to the pan and heat over medium-high heat. Saute the garlic and shallot/onion until soft.
Deglaze the pan with the bourbon and stock. Add the sugar and vinegar. Reduce the liquid to half.
Add the cream and stir well to blend then add the pork chops and cook for 2 minutes on each side or until sauce is thick.
To brine chops—add 1/4 cup of kosher salt and 1/4 cup sugar to 1 quart of very hot water; stir to dissolve. Let this come to room temperature then pour over the pork chops. Let the chops sit for 30 minutes to 1 hour. Drain and pat chops dry.