1Make the brine by pouring the water, salt and sugar in a gallon zip-top plastic bag. Seal and shake until the salt and sugar are dissolved. Add the pork chops and seal. Let the pork chops sit on the counter for 30 minutes to come to room temperature in the brine. Or refrigerate for up to 4 hours, taking the pork chops out 30 minutes before you make them to come to room temperature
2Once the pork chops are done brining, preheat the oven to 200˚C. Make the spice rub by combining the brown sugar, salt, pepper, garlic powder and coriander in a small bowl. Take the pork chops out of the brine and dry them by patting them down with paper towels. Drizzle about 1 teaspoon of the olive oil on one side of all the pork chops. Sprinkle half the rub over the pork chops and rub in. Flip the pork chops and repeat with more olive oil and the rest of the rub.
3Pour the remaining olive oil (you should have a little more than 1 tablespoon left) into an Anolon® X Skillet. Heat on medium-high heat until the oil starts to shimmer, then place the pork chops on the skillet. Sear the meat for 3 to 4 minutes or until the bottom has formed a golden brown crust. Flip the pork chops and repeat. Once both sides are seared, move the skillet with the pork chops still in it, into the oven.
4 Roast the pork chops in the oven for 6 to 10 minutes. Carefully remove the pan from the oven and place back on the stove. Move the pork chops to a plate and tent with aluminium foil.
5.Make the blueberry sauce by adding the blueberries, maple syrup, rosemary, coriander, salt and pepper to the skillet with the pan drippings. Heat on medium-high until a few of the berries start to burst and the sauce starts to thicken a bit, about 5 minutes. Mix the balsamic vinegar with the cornstarch and add to the pan, stirring until the sauce thickens. Serve the pork chops with the blueberry sauce drizzled over it.