Make the brine: mix spices in a small bowl. Add buttermilk, brown sugar, 2 Tablespoons olive oil, garlic, hot sauce, and spice mixture to a large shallow bowl.
Add the pork chops to the brine, ensuring they are completely submerged. Cover the bowl and refrigerate for at least 8 to 24 hours.
Remove the pork chops from the brine. Discard the brine. Rinse the pork chops and dry with paper towels.
Rub or brush pork chops with 2 tablespoons of olive oil. Season with salt and pepper or all purpose seasoning. Let meat sit at room temperature for 30 minutes.
To fry pork chops:
Preheat your skillet (cast iron is perfect for this!) on medium high heat and add 1/4" of cooking oil. Gently add pork chops to the skillet without overcrowding them. If your skillet is too small, fry them in batches.
Cook for 4-5 minutes per side. Use a meat thermometer to measure the internal temperature of the meat. Pork chops are done when they reach an internal temperature of 145º
To air fry pork chops:
Preheat your air fryer to 400º for 5 minutes. Cook pork chops in air fryer at 400 degrees for 5 minutes, then flip and cook for another 5 minutes.
Use a meat thermometer to measure the internal temperature of the meat. Pork chops are done when they reach an internal temperature of 145º
To bake pork chops:
Preheat the oven to 375º. Place the pork chops in an oven safe dish and bake for 15 minutes.
Use a meat thermometer, take the internal temperature of the largest pork chop. Pork is done when it reaches an internal temperature of 145º.To give the pork chops a golden, seared look, place them under a broiler for 2-3 minutes.
To grill pork chops:
Preheat grill to medium high heat (about 375º) and lightly brush the grates with vegetable oil. Grill pork chops for 7 minutes per side over direct heat.
Use a meat thermometer to take the internal temperature of the largest pork chop. Pork is done when it reaches an internal temperature of 145º.