In a saucepan, add water, brown sugar, kosher salt, and black peppercorns.

Place the saucepan over medium heat and bring the mixture to a boil.

Stir so that salt and brown sugar dissolve.

Remove the saucepan from heat and let it cool down.

In a bowl or a dish, add boneless pork chops and pour the prepared brine mixture over them so that the chops are submerged in them.

Place the dish in the refrigerator for about one to two hours.

Once the time is up, remove the pork chops from the refrigerator, take them out of the brine, and place them on a plate.

Using kitchen towels, pat the chops dry.

Mix paprika, garlic powder, mustard powder, chili flakes, and salt and mix in a bowl.

Once the pork chops are dry, rub olive oil on both sides.

Coat the pork chops with prepared dry rub mixture abundantly.

Place the chops in a baking dish.

Place the baking dish in a preheated oven for about 15 minutes at 400-degree F.

Once the time is up, switch to broil and let the chops cook for 3 to 4 minutes.

Using a thermometer, check the internal temperature of the pork chops. It should be 140-degree F.

Remove the chops from the oven and let them sit for about 5 minutes.

Serve alongside roasted vegetables and gravy.