Bring water to a boil in a medium saucepan. Add salt, sugar, peppercorns, garlic, and rosemary; stir to dissolve salt and sugar. Transfer to a medium bowl and add ice cubes. Stir until brine is cool. Add pork chops; cover and chill for at least 5 to 6 hours.

Preheat oven to 425°F (220°C). Remove pork chops from brine and pat dry with paper towel. Place into a prepared baking dish, cover with aluminum foil and roast in oven for 15 minutes. Increase temperature to 450°F (230°C), remove foil and let cook for another 5 minutes. Remove from oven and let rest for 5 minutes before slicing or serving.