• Pre-heat your oven to 375 degrees.

Make your Brine

• Add the water, kosher salt, brown sugar, dried rosemary and peppercorns to a small sauce pan over medium heat.
  4 cups water, ¼ cups kosher salt, 2 tablespoon brown sugar, 1 teaspoon dried rosemary, black peppercorns, 1 bay leaf
• Heat until the salt dissolves.
• Remove the pot from the heat and let cool completely. This step can be done ahead of time.

Seasoning

• Add all of the spices for the seasoning to a small bowl and mix well.
  1 ½ tablespoon brown sugar, ½ tablespoon smoked paprika, 1 teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon sweet paprika, ½ teaspoon cumin, ¼ teaspoon garlic powder, ¼ teaspoon chili powder
• Set aside for later.

Pork Chops

• Add your cooled brine to a large bowl and place your pork chops in it for 30 minutes.
  4 boneless pork chops
• While pork chops are brining, place your cast iron pan in the oven to pre-heat for 10 minutes. If you are not using cast iron, you can skip this step.
• After 30 minutes, remove the pork chops from the brine. Pat dry with paper towels and set aside.
• Remove your pan from the oven (be careful as the pan will be very hot) and place it on the stove over medium heat. If you are not using cast iron, let your pan pre-heat for a few minutes on the stove.
• Add your seasoning to the pork chops on all sides.
• Add olive oil to your pan.
  1 tablespoon olive oil
• Place the pork chops in the pan and sear for 3 minutes per side. Make sure to also get the fat sides of the pork chops.
• Once the pork has been seared on all sides, place the pan into your pre-heated oven and let the pork chops cook for 6 minutes.
• After 6 minutes, remove the pork chops from the oven and place them on to a plate and cover with aluminum foil to rest for about 3-5 minutes. The pork Chops should be 145 degrees when you take them out of the oven.
• Serve the pork chops immediately and make sure to pour any remaining pan juices over the top of them.