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1
In a large stock pot, bring 4 cups of the water to a boil.
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2
Remove the pot from the heat and stir in the salt, sugar, bay leaves, peppercorns, juniper berries, orange zest and 1 of the rosemary sprigs until the salt and sugar dissolve.
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3
Add the remaining 12 cups of water and let the brine cool to room temperature.
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4
Add the pork chops and let stand at room temperature for 2 1/2 hours.
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5
Drain the pork chops.
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6
Pick off the spices and pat the chops dry.
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7
Preheat the oven to 350.
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8
Heat a large ovenproof skillet until very hot.
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9
Add the oil and the pork chops and cook over high heat, turning occasionally, until crusty and brown on both sides, about 10 minutes.
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10
Stand the pork chops upright in the skillet and add the remaining rosemary sprig.
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11
Transfer the skillet to the oven and roast the chops for about 35 minutes, until an instant-read thermometer inserted near the bone registers 140.
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12
Transfer the chops to a cutting board and let rest for 10 minutes; reserve the pan drippings.
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13
Using a boning knife, cut the pork chops between the bones, then run the blade along the bones to separate the meat.
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14
Transfer the pork chops and bones to plates, spoon the reserved pan drippings on top and serve.
