Boil 2 cups of water with the salt and sugar until desolved. Add the other 2 cups of water with the next 4 spices. Add the pork chops once the brine has cooled down. Refrigerate for at least 12 hours but not more than 24.
Preheat oven to 400 degrees.
Remove the pork chops from the brine and rinse under cold water. Pat dry with a paper towel.
Brush both sides of the pork chops with olive oil then coat with the Panko bread crumbs.
Bake for 10 minutes, then drop the temperature to 325 degrees and bake an additional 20 minutes.