In a large container (at least 4 quarts and with a lid), combine all of the ingredients for the brine and stir very well until the salt and sugar is dissolved. Submerge the pork chops in the brine and refrigerate for 2 days.
An hour before cooking, remove the container from the refrigerator, this helps to take some of the chill off the meat and allows it to cook more evenly.
If you are making the crust, place the fennel seeds, coriander seeds and salt in a mortar and pestle. Crush until all the seeds are evenly broken and cracked. Set aside.
Discard the brine and pat dry the pork chops. Place about ¼ of the salt and spice mix on a plate. Using tongs, take one pork chop and roll the fat side in the mixture to form a crust. Place the pork chop on a plate. Repeat the process with the remaining 3 pork chops.
Heat a large skillet (preferable cast iron or a grill pan) over medium heat. Once hot, add about 1 tbsp of oil, place two pork chops in the pan and cook for about 5-6 minutes on each side. After both pork chops are cooked on both sides, using tongs, stand the pork chops on the fat side to crisp, about 1-2 minutes. You may need to shift the pork chops slightly to make contact with all of the fat. Remove the pork chops to a plate. Wipe the pan clean. Add the remaining 1 tbsp of oil and repeat the process with the last two pork chops.
Allow to rest a few minutes and then serve!
*If you skip the salt and spice crust, it's not a deal breaker. These porks chops are equally delicious with out them, it just adds a nice texture.
Notes
*I highly recommend these pork chops brine for 48 hours (a minimum overnight).
Recipe by Cooks and Kid at https://cooksandkid.com/fennel-and-coriander-brined-pork-chops/