In a jar, mix Dried Thyme, Black Peppercorns, Kosher Salt, and Sugar with 2 cups water until dissolved.

Place Pork Chop in a glass bowl or container and pour brine over top. Cover and refrigerate for 1–24 hours.

Remove from fridge and let the pork come to room temperature for 1 hour.

Heat a pan over medium. Render the fat cap, then sear Pork Chop until browned on both sides. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready. On the last turn, add the Sage and Rosemary to the pan and baste the chop with the rendered pork fat for 1 minute.

Transfer the pan to a 375°F oven until internal temperature reaches 145°F. Remove the chop and rest for 5–10 minutes, leaving the pan and its fond for the sauce.

In the same pan, deglaze with Brandy, cooking for 1 minute. You’ll know it’s ready when the strong astringent scent of alcohol is gone and you smell a hint of fruit instead.

Add Gooseberries and 1 tablespoon Butter, cook for 2 minutes. Add 1 tablespoon Brown Sugar and smash gooseberries with a fork as they soften.

Once broken down, strain through a sieve into a small saucepan. Season with salt and pepper to taste, and add the remaining Brown Sugar if the fruit is still sharp.

Off the heat, whisk in the remaining cold Butter until the sauce turns glossy.

Slice the pork against the grain and plate it. Spoon the gooseberry sauce over the top.

Toss the Watercress with a drizzle of olive oil and flaky salt. Lay it over the chop at the last moment so it does not soften in the heat. Serve immediately.