Brine the Pork: In a small bowl or sealable plastic bag, combine the salt, water, bay leaf, peppercorns, and smashed garlic. Submerge the pork chop fully. Seal and refrigerate for at least 1 hour, or up to 12 hours for the best texture.
Prep the Meat: Remove the pork chop from the brine and discard the liquid. Pat the meat thoroughly dry on all sides using paper towels. Let the pork chop sit on the counter for 20 minutes to come to room temperature.
Assemble the Dish: Pre-heat your oven to 350°F. Place the tablespoon of butter in the center of an oven-safe baking dish. Set the dried pork chop directly on top of the butter.
Layer the Flavors: Arrange the thin apple slices tightly over the top of the pork chop, packing any extra slices closely around the sides. Dust the top evenly with the ground cinnamon, ground nutmeg, and a bit of freshly cracked black pepper.
Bake: Place the dish in the pre-heated oven and bake for 25 to 30 minutes. Check the internal temperature with a meat thermometer; remove from the oven as soon as it hits 140°F.
Rest and Serve: Let the meat rest in the dish for 5 minutes. Transfer to a plate and pour all the warm, melted spice-butter from the pan directly over the pork and apples before serving.