In a medium bowl combine the warm water, salt, garlic, brown sugar, pepper, and herbs. You can add handfuls of your favorite fresh herbs or 1 Tbsp. of your favorite freeze dried blend. My recipe makes a nice mild flavored pork chop. Feel free to add jalapenos, red pepper flakes or anything else you might like to punch up the seasoning. Stir everything together.
Place the pork chops in any casserole dish with 2” sides they will fit in. Pour the brine over the chops and leave them on the counter for a minimum of 30 minutes and a maximum of 4 hours.
After brining, place 1-2 oven proof skillets (I prefer cast iron) into the oven on the middle rack. Preheat the oven to 400 F.
While the oven is preheating remove the chops from the brine and dry them well. Rub some oil on both sides of each chop and season with seasoning salt and fresh ground pepper if desired.
When the oven is heated use an oven mit to remove the skillets and drizzle a bit of oil in them. Place the skillets on burners and turn them to medium-high heat. Add the chops to the skillets right away (they will sizzle).
Sear the chops until golden, 2-3 minutes as soon as the bottom is golden, use tongs to flip the chops over and put the pan back in the oven for 5-10 minutes until a thermometer inserted in the thickest part of the center of the chop reads 145 F. I suggest you start checking the chops at 5 minutes and check every minute afterwards until they reach temperature.
Transfer the pork chops to a plate, tent with foil, and allow them to rest for 5 minutes before serving.
Any remaining juices from the pan can be poured over the chops before serving, mixed into mashed potatoes for flavor or turned into pan gravy.