Mix together a quart of water and about 1/4 cup of salt.

Add in any fresh herbs you would like, peppercorns, garlic and/or other seasonings.

Place pork chops in the brine for at least 30 minutes and up to 12 hours in the fridge. 

Get the cast iron skillet nice and hot. Preheat oven at 350 degrees.

Generously salt and pepper your pork. This will be to taste, but generally for 4 pork chops, I will use about 2 tsp of salt.

While you're waiting for your skillet to heat up, dice an onion.

Once the skillet is good and hot, add about 2 tablespoons of butter to the pan.

Once the butter has melted, place the pork chops in the skillet.

Chop 5 or 6 cloves of diced garlic.

After a few minutes, flip the pork chops and sear on the other side. Once they are flipped, add the garlic, onions, and fresh herbs like rosemary and sage. 

Put a lid on the cast iron skillet and put in the oven for about 10 minutes, or until the internal temperature of the pork reaches 150 degrees. This time may vary depending on the thickness of your pork chops. 

Let it rest for about 5 minutes before slicing to make sure all those juices stay in the meat. 

Serve this by pouring the juices that the pork cooked in over top; it's so delicious.