In a large pot over high heat, combine the salt, brown sugar, bay leaf, rosemary, peppercorns and the 3 c. water. Bring to a boil, stirring to dissolve the salt and sugar. Remove from heat and add the 3 c. ice water.
Refrigerate the brine until cold. Place the pork chops in the brine, submerging them completely. Cover and refrigerate for at least 12 hours or up to 24 hours.
Preheat an oven to 400°F/205°C.
Remove the pork chops from the brine, rinse under cold water and pat dry with paper towels. Brush the chops on both sides with olive oil. Preheat the griddle over medium-high heat.
Arrange the chops on the griddle and cook, turning once, until browned on both sides, 3 - 4 minutes per side. Transfer the chops to the rack and set the rack on top of the griddle. Transfer the griddle to the oven and bake until an instant-read thermometer inserted into the center of the chops, away from the bone, registers 145°F/63°C, about 15 - 17 minutes.
Let the chops rest for 10 minutes before serving.