Combine ale, sugar, and spices together in a bowl and mix well to combine.
Place the porkchops in a shallow dish and cover with the above combined brine. Top with just enough water to ensure chops are covered completely.
Brine in the fridge for at least 4 hours or overnight.
Drain chops, but don't rinse. Pat dry.
Place chops on a plate and season both sides with the thyme, rosemary, sage and salt and pepper
Heat a cast iron pan on the stovetop with the vegetable oil. Place chops in heated pan and sear chops until bottom side is golden brown, about 1 minute. Turn and cook on the other side for about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 145°, 8–10 minutes (cooking time will depend on thickness of chops)
Remove from pan, slice, and serve with your favourite sides. I laid my sliced pork on a bed of pumpkin risotto and steamed green beans. And serve with your favourite brew, of course! Cheers!