If you don't have a grill, you can sear these on the stovetop in a bit of neutral oil for about 2 minutes on each side, before moving them into a 350 degree oven until they are cooked through.
Combine the spices with the buttermilk to make the brine.
Submerge the pork chops in the brine and refrigerate 8 hours to overnight.
Remove the excess brine from the chops, put them directly onto the grill, and cook them until done (a minimum of 145 degrees internal temperature).
Remove the chops from the grill, let them rest for 5 minutes, and enjoy!