Soak the pork chops in chilled brine for 1 hour, then pat dry and season with paprika and black pepper. Heat a little oil in a cast-iron pan over medium-high heat and sear the pork chops for 3–4 minutes on each side until browned. Add the butter and rosemary, then spoon the melted butter over the pork until the internal temperature reaches 63°C. Remove from the pan and let rest for 5 minutes.
Turn off the heat and stir Angry Rooster Black Garlic Chili Crunch into the remaining butter and pan juices. Place the pork chops on a plate and spoon the sauce over the top.
