Create brine for pork chops by mixing 1/4 Cup of salt with 1 Cup hot water into large bowl or measuring cup. Mix until dissolved. Add pepper and rosemary to hot water. Let sit for 5 minutes.

Add remaining three cups of cold water to vessel. Refrigerate brine for 30 minutes if necessary. Brine solution must be cold before putting pork chops in it.

Once brine is cool, put pork chops in a container and pour enough brine to completely immerse pork chops.

Refrigerate for 1-2 hours.

Remove pork chops and brine. Discard brine and pat dry pork chops. Season with pepper and low salt seasoning of choice.

Heat pan to medium-high. Add oil to pan once hot, and briefly sear pork chops 1-2 minutes on each side.

Reduce heat to medium and add 2 TBS of butter to pan with pork chops. Cook an additional 1-2 minutes per side until a brown layer forms on both sides of the porn chops.

Remove pork chops from Pam briefly. Pour butter out of pan into heat resist cup to save for reduction.

Add pork chops back to pan. Immediately pour 1/2 cup of wine and fresh sprig of rosemary to pan. Move pork chops around pan as wine reduces.

When pork chops reach an internal temperature of 145°, remove from pan and rest for 2-5 minutes. Pour reduced wine into the same vessel as the browned butter, and use to lightly cover cooked pork chops.

Serve and enjoy!