To brine the pork chops dissolve salt in warm water, cool off to room temperature and submerge the pork chops (make sure all meat is covered with brine; you can either use a bowl or ziplock bag)
Brine the pork chops in a refrigerator for at least 1/2 hour. The longer the better.
Preheat the oven to 400 degrees F;
In the oven proof skillet heat up oil or ghee;
Pat dry the the pork chops and season with salt and pepper on each side;
Sear the chops on each side for about 3 minutes and then take them out;
Remove the skillet from the heat, and add butter, brown sugar, chopped garlic and herbs. Mix it all together;
Return chops to the skillet and smother them with the sauce on each side.
Transfer the skillet to the oven and roast the pork chops until cooked through (140F to 145F) for about 6 to 8 minutes depending on the thickness of the meat;
Once cooked remove the pork chops from the skillet and let rest for 5 minutes;
Spoon the sauce on the pork and enjoy.