Heat two cups of water in a small pan over med/hi heat.

Whisk in the salt and brown sugar, stirring until dissolved.

Remove from heat and add the ice.

Stir until the ice is melted.

Add the garlic, hot peppers, pepper corns and bay leaves.

Place the pork chops in a one gallon sized zip tip bag.

Pour the brine mixture over the pork chops and seal the bag.

Place the bag in a baking dish or bowl to avoid spills or leaks.

Refrigerate 4 to 48 hours.

Remove pork chops from the brine and rinse them well.

Discard the brine.

Pat dry with paper towels.

Heat the pressure cooker up by selecting the saute button.

Add the butter (or olive oil) to the pot.

Brown each of the pork chops on both sides and set aside.

Add the onion to the pot and saute 2 minutes, scraping the bottom of the pot to remove the browned bits with a heat safe spatula.

Add the rice and saute 1 minute.

Stir in the chicken or beef stock.

Place the pork chops on top of the rice.

Place the lid on the unit and close to locked position.

Press the keep warm/cancel button to reset the function.

Press the manual button and adjust the time to 22 minutes, using the plus button.

Allow the unit to come to pressure and cook until the time has counted down to zero.

Leave the lid on and allow the pressure cooker to naturally release pressure for 10 minutes.

Release the pressure valve and allow the steam to vent completely out.

Remove the pork chops and place on a serving platter.

Stir the rice and add salt and freshly ground black pepper to taste, if needed.