Make Pork Chop Brine: Take a small saucepan and add 1 cup water and salt. Place on stovetop and bring to medium heat.  Stir until the salt has dissolved (the water shouldn't need to get TOO warm to do accomplish this). Remove from heat and let cool completely. 

Prep Pork Chops: Meanwhile, place pork chops on a plate and pat dry with a clean paper towel. If you are using a thicker pork chop feel free to score the fat so the pork chops don't start curving or buckling during the the cooking process. Place the pork chops in a food-safe container (a reusable silicone bag, casserole dish or mixing bowl will work.) 

Brine Pork Chops: Pour the cooled salt mixture over the pork chops and then add the remaining ingredients into the same container (onion, peppercorns, apple, thyme, rosemary and bay leaf). Stir to fully combine and to ensure pork chops are fully submerged. Cover and place in refrigerator for a minimum of 30-45 minutes or up to 2 hours. 

Other Prep: Meanwhile, combine the seasoning ingredients (smoked paprika, lemon pepper, salt, pepper, garlic powder, onion powder and ground mustard). Stir to combine. When pork chops are done brining preheat the oven to 425 degrees F. 

Season + Bake Pork Chops: Remove pork chops from the brine and pat dry with clean paper towel. Drizzle with a little olive oil and season all over with the homemade seasoning. Spray a baking sheet with olive oil (you can line with parchment if you want). Place in the oven, middle rack, and let bake 13-17 minutes (11-14 minutes or 1/2 inch pork chops) or until the internal temperature reaches 140 degrees F. Flip pork chops about halfway through cooking. 

Let Rest: Pork chops are fully cooked when they reach an internal temperature of 145 degrees F. We are pulling these from the oven when they reach an internal temperature of 140 degrees F. and then let them rest 5 minutes (leave them on the baking sheet) - the internal temp will continue to rise an additional 5 degrees during this time.

Serve: Serve immediately - we love serving these with yukon gold mashed potatoes and parmesan lemon broccoli!