Take a small saucepan and add 1 cup water and salt (you will use the rest of the water later). 

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. 

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). 

Pour the cooled salt mixture over the pork chops and then add the remaining ingredients into the same container (remaining water, 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. 

Remove and pat dry. Discard the brine.   

Feel free to season as you wish (there will be residual salt from the brine so you might want to consider reducing any salt in your seasonings) and then cook your favorite way.