In a shallow dish or container large enough to hold the pork chops, combine the pickle brine, garlic powder, and honey, stirring to dissolve the honey completely. Place the pork chops in the dish, ensuring they're fully submerged in the marinade—add a bit of water if needed to cover them completely. Cover and refrigerate for at least 3 hours, though 12-24 hours will give you the best flavor development. The longer marinating time allows the acidic brine to tenderize the meat while infusing it with tangy, garlicky flavors.

Remove the marinated pork chops from the refrigerator and let them sit at room temperature for 10-15 minutes. Drain the brine completely from the dish, then pat the chops thoroughly dry with paper towels—this is crucial for achieving a good sear. Season both sides generously with salt and freshly cracked black pepper. I like to press the seasonings gently into the meat so they adhere better during cooking.

Preheat your oven to 350°F. Heat the avocado oil in a large skillet over medium-high heat until it shimmers—this typically takes 2-3 minutes. Carefully press the fresh dill sprigs onto both sides of each seasoned pork chop, so they stick to the meat. Place the dill-coated chops in the hot skillet and sear for 3 minutes per side without moving them—this creates a flavorful crust and helps the dill infuse into the meat.

Transfer the seared pork chops directly from the skillet to the preheated 350°F oven and bake for 10 minutes, or until they reach an internal temperature of 145°F when measured with a meat thermometer at the thickest part (away from the bone). The oven finishing ensures even, gentle cooking throughout the meat without overcooking the exterior.

Remove the pork chops from the oven and let them rest on a warm plate or cutting board for 5 minutes before serving. This resting period allows the juices to redistribute throughout the meat, keeping each bite tender and juicy. I find this step makes a noticeable difference in the final texture—it's worth the short wait!