Place the rack in the middle of the oven and set the temperature to 400ºF. Put a 10-inch or 12-inch oven-safe skillet into the oven to heat.
Remove the pork chops from the brine and pat dry with a paper towel. Rub both sides of the pork chops with 1 tablespoon of olive oil then season with salt, pepper, and Italian seasoning.
Using oven mitts, carefully remove the skillet from the oven and place over medium-high heat on the oven. Turn on a vent fan.
Place the pork chops into the skillet to sear until they're golden brown for about 3 minutes.
Flip the pork chops over and transfer the skillet back to the oven to roast until they're cooked through. Cook them for 6 to 10 minutes depending on the thickness of the pork chops. Check the pork chops at 6 minutes to see if they register 140ºF to 145ºF, continue to check every two minutes until this temperature range is reached.
Transfer the pork chops to a plate and return the skillet to the stove set to medium-high heat. Add the garlic and white wine to deglaze the pan. Scrape any bits off the bottom.
Once the wine has cooked down to half add the flour and whisk it into the mixture. Pour in the apple cider, chicken stock, and heavy cream. Increase the heat to high to let the mixture cook down for about 5 minutes.
After the sauce has thickened pour it over the pork chops.