To make the brine, in a large saucepan, bring 2 quarts (2l0 liters of water) to a boil over high heat. Add the sugar and salt and stir until dissolved. Stir in the herb sprigs, peppercorns, and coriander seeds and remove from the heat. Add about 2 quarts (4 pounds/2 kilograms) ice and stir to melt. Refrigerate until completely cooled, about 2 hours.
Add the pork chops to the brine and weight down with plates or heavy canned goods. Let brine in the fridge for 24 hours. Remove the chops and pat dry with paper towels. Let come to room temperature for at least 1 hour before cooking (this will help the chops cook evenly throughout).
In a large frying pan, heat the oil over medium heat. When the oil is hot, sear the chops until they are nicely browned on both sides, about 4 minutes per side. Add the butter to the pan, reduce the heat to medium-low, and let the butter melt. Using a large spoon, baste the chops with butter constantly for about 5 minutes, titling the pan as needed, and using tongs to flip the chops about every 2 minutes. Add the herb sprigs and garlic clove during the last 2 or 3 minutes of cooking to infuse the pan juices with their flavors. Cook until an instant-read thermometer inserted into the thickest park of each chop away from bone registers 125°F (52°C). Transfer the chops to a platter, cover loosely with foil, and let rest for 10 minutes.
To serve, carve the meat off the bone into thick slices. Arrange the slices on dinner plates. Stir any juices left on the platter into the pan sauce and drizzle over the top. Spoon some chutney on top or alongside and serve right away.