Combine the water, salt, pepper and garlic in a saucepan and bring to a boil. Remove from heat and let cool (add a few ice cubes to speed up the cooling process).
Add the pork chops and let brine for 2 hours in the fridge.
Remove the pork chops from the brine and rinse them. Let them come to room temperature before cooking (about 30 minutes),
Season pork chops with the salt and pepper.
Mix the panko breadcrumbs with ½ teaspoon of salt. Beat the egg in a separate bowl.
Dip each pork chop in the egg mixture, then in the breadcrumbs until coated evenly on all sides.
Heat the butter over medium heat in a nonstick skillet. Cook pork chops for 7-8 minutes on the first side (outside should be golden brown - be careful not to burn). Turn heat down to avoid burning the breadcrumbs if necessary.
Flip the pork chops and cook for another 5 minutes, or until the internal temperature reaches 140 degrees. Add additional butter or fat to the pan if it is dry.
Remove and let rest for 5-10 minutes. Serve with the onion gravy.
Melt the bacon grease in a saute pan over medium-low heat.
Add the onion and cook until it is just starting to brown.
Add the flour and stir until a paste forms, about 30 seconds.
SLOWLY add the milk, whisking constantly, until a gravy forms. Add the salt and pepper.
Cook, stirring continuously, until gravy reaches desired thickness (usually 3-5 minutes). If gravy is too thick, more milk can be added as necessary.
Add additional salt to taste if desired.
This recipe can easily be doubled, tripled, etc., depending on how many pork chops you need. The gravy will serve about 4-6 pork chops, depending on how much you use.
Buy pork chops that are about 1" thick. Thinner pork chops will take less time to cook, and vice versa;
Fry the pork chops in a cast iron skillet for the best results. The cast iron skillet hold heat better and allows the pork chops to cook more evenly. This cast iron skillet from Lodge is an awesome product! (affiliate link)