Mix the half cup of brown sugar, one tablespoon of salt, and eight cups of water together. Place the pork chops in a gallon bag. Pour the water, brown sugar, and salt combination over the top. Refrigerate overnight or 8 hours.
Peel the sweet potatoes and dice. Dice the red potatoes. Roughly chop the onions.
Dump the potatoes and onions into a gallon bag. Pour the olive oil and 2 tablespoons of salt over the potatoes. Seal the bag and shake. Refrigerate.
After 8 to 24 hours, dump the potatoes onto a sheet pan. Bake for 30 minutes on 350°.
Pull the potatoes out of the oven and stir. Place the pork chops over the top. Put a half a tablespoon of brown sugar, ½ clove minced garlic and pepper over each pork chop.
Bake on 350° for 30 minutes or until the pork chops reach 150°.