Combine the water, Old Bay, garlic, monk fruit, and baking soda in a ziplock bag. Mix to combine. Add the pork chops and press as much air out of the bags as possible, which will ensure that the pork is surrounded by the brine. Refrigerate overnight, or at least 6 hours.

Preheat the oven’s broiler and line a rimmed baking sheet with foil. Set aside.

Remove the chops from the brine and dry thoroughly. Rub with the teaspoon of avocado oil. Place the chops onto the baking sheet. Broil the pork about 4 inches from the broiler, flipping half way through.

The size and thickness will determine the cooking time so the best way to tell is by temperature. Generally, 1/2-inch chops take 4-5 minutes per side, 3/4-inch chops take 6-8 minutes per side, and 1-inch chops take 8-10 minutes per side. Cook until the internal temperature of the pork reaches 145ºF. Let rest 5 minutes before serving.

While the chops broil, combine all sauce ingredients in a small pan. Bring to a boil and cook until reduced to several tablespoons (the sauce should have some thickness to it).

Serve the pork with the sauce, garnish with parsley, if desired.