Brine and Season Pork:

In a large bowl, combine 4 cups warm water with 1/4 cup kosher salt, stirring until fully dissolved. Let the brine cool to room temperature, then submerge the pork chops and refrigerate for 30-60 minutes. After brining, remove chops, pat them dry with paper towels, and season with 1/2 teaspoon seasoning salt and 1/4 teaspoon black pepper.

Heat Oil and Butter:

In a large skillet over medium-high heat, warm 2 tablespoons olive oil and 2 tablespoons unsalted butter until the butter melts completely.

Sear Pork Chops:

Place the pork chops in the hot skillet and sear for 2-3 minutes per side until golden brown. If necessary, cook in batches to avoid overcrowding. Transfer seared chops to a plate and cover to keep warm.

Add Butter and Onion:

Lower the heat to medium. Add the remaining 1 tablespoon butter to the skillet. Once melted, stir in the thinly sliced 1/2 large yellow onion and a pinch of salt.

Cook Onion Until Soft:

Cook the onion for 5-6 minutes, stirring often, until it becomes soft and translucent.

Add Garlic, Tomatoes, Spinach:

Add 4 minced garlic cloves and cook for 30 seconds until aromatic. Then add 1 1/2 cups diced fresh tomatoes and cook for 2-3 minutes until they soften. Stir in 6 ounces fresh baby spinach and cook for 1-2 minutes until wilted.

Make Cream Sauce:

Pour in 1 cup heavy cream and add 1/2 tablespoon each of chopped fresh oregano, basil, and rosemary (or 2 teaspoons dried Italian seasoning). Whisk the mixture and bring to a boil. Reduce heat, add 1/2 cup grated Parmesan, and simmer, stirring often, until the cheese melts and the sauce thickens.

Finish and Serve:

Return the pork chops and any accumulated juices to the skillet. Cook for 2-3 minutes until the pork is thoroughly cooked. Remove from heat, garnish with parsley, and serve.