In a large stock pot or Dutch oven, combine water, Kosher salt, sugar, bay leaves, smashed garlic cloves, black peppercorns, rosemary, thyme and slices lemons.

Bring to a low simmer, stirring until salt and sugar have dissolved. Remove from heat and allow to cool fully.

Add the pork chops to the cooled brine. If there is room, you can add to the stock pot, just make sure it is fully submerged in liquid. If you need to add 1-2 additional cups of water to make this happen, go for it! You can also use a brining bag.

Cover, if you using a pot, and refrigerate for 8-24 hours. Do not over brine, as meat can start to turn rubbery if brined for too long.Remove pork chops from the brine and rinse with cold water. Continue with your favorite pork chop recipe.Discard brine.

In a small bowl, combine butter with basil, oregano and parsley. Set aside.Season pork chops with Kosher salt and ground black pepper.

Heat olive oil over medium heat in a large frying pan.Cook pork chops on both sides until golden brown, approximately 5 minutes on each side, or until internal temperature reaches 145 degrees.

Remove from frying pan and allow to rest for 5 minutes before serving. Top each with 1 tablespoon of herb butter when plated, allowing butter to melt over pork chops. Approximately 1 tablespoons per pork chops.

If you’ve tried this recipe, come back and let us know how it was!