Combine water and salt in a large bowl, stirring until the salt dissolves.

Add brown sugar and vanilla to the bowl, stirring until the sugar dissolves completely.

Stir in ice to chill the brine.

Submerge the pork chops in the brine.

Cover the bowl and refrigerate for at least 8 hours to allow the brining process to fully penetrate the meat.

Remove the pork chops from the brine after the brining period.

Discard the brine.

Mix together sage, pepper, cloves, nutmeg, cardamom, cinnamon, and garlic salt to create a spice rub.

Generously rub both sides of the pork chops with the spice mixture.

Refrigerate the spiced pork chops for at least 30 minutes to allow the flavors to meld.

Place flour in a large plastic bag.

Add the pork chops to the bag of flour.

Shake the bag well to fully coat the pork chops with flour.

Remove the coated pork chops from the bag and place them on a plate.

Heat olive oil in a large skillet over medium-high heat.

Add the coated pork chops to the hot skillet.

Cook for 5-10 minutes per side, adjusting the cooking time according to the desired level of doneness and the thickness of the chops.