In a large saucepan over medium heat, bring water, salt, brown sugar, thyme, peppercorns, and cloves to a boil. Cook for 2-5 minutes, stirring frequently, until salt and sugar have dissolved.
Remove saucepan from heat. Add ice cubes and stir until ice has melted, then stir in chilled apple cider.
Place Smithfield Prime Bone In Thick Cut Pork Chops in a resealable bag, then pour in apple cider brine. Seal bag and refrigerate pork chops for 6-12 hours, turning the bag half way through.
When ready to bake, preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray, then set aside.
In a large bowl, add olive oil and miniature sweet peppers. Toss peppers in oil, then arrange on the prepared baking sheet.
Remove pork chops from bag; discard brine. Rince pork chops thoroughly and pat dry. Dip pork chops in remaining olive oil, coating both sides, then arrange on the prepared baking sheet. Season peppers and pork with salt and pepper, to taste. If desired, sprinkle a little brown sugar on top of the pork chops.
Bake peppers and pork chops for 20 minutes, then use tongs to flip. Cook for another 30-40 minutes or until reaches 140°F to 145°F at the thickest part with an instant-read thermometer.