Combine the salt, sugar, peppercorns, bay leaf and thyme in a large saucepan with 5 cups of water.
Place the saucepan over medium-high heat and cook, stirring often, until the salt and sugar have dissolved and the liquid begins to steam.
Remove from the heat and cool for 30 minutes.
Add the orange juice and cool to room temperature.
Place the pork chops in a shallow dish and pour the brine over the meat.
Refrigerate for at least 2 hours or up to 12 hours.
Preheat oven to 350 degrees.
Remove the pork chops from the brine and place on a paper towel-lined sheet pan.
Pat the tops with paper towel to remove excess moisture.
Meanwhile, preheat a large cast-iron pan over medium-high heat.
Add the pork chops to the skillet, and sear on both sides, for 3-4 minutes a side.
Place the pan in the oven and cook to an internal temperature of 140 degrees.
Transfer the chops to a plate and tent with foil.
While the pork rests, deglaze the pan with the brandy and cook for 2 minutes, to reduce.
Add the The Casa Market Guava Marmalade and chicken broth.
Cook, whisking often, allowing the marmalade to melt into the sauce.
Combine the flour and softened butter and mix to form a paste.
Add the butter mixture to the skillet and whisk to combine.
Bring to a simmer and cook for two minutes.
Season with salt and pepper, to taste.
Spoon the sauce over the pork chops and garnish with fresh thyme.