quick & easy
Mix buttermilk, brown sugar, 2 Tablespoons olive oil, garlic, bay leaves, and hot sauce together in a large shallow bowl or ziplock bag.
Add the pork chops to the brine, ensuring they are completely submerged. Refrigerate pork chops for at least 8 hours.
Remove the pork chops from the brine. Discard the brine. Rinse the pork chops and dry with paper towels.