In a large plastic container, whisk together the apple cider, kosher salt, and brown sugar until the salt and sugar dissolve.

Submerge the pork chops in the brine, cover, and refrigerate for at least 2 hours or up to overnight.

After brining, drain and rinse the pork chops.

Pat them completely dry with paper towels and season them with freshly ground black pepper.

On a shallow plate, combine the panko breadcrumbs, chopped fresh thyme leaves, and chopped fresh rosemary leaves.

Brush or smear the Dijon mustard all over the pork chops, ensuring they are evenly coated.

Then crust the pork chops in the herbed breadcrumbs and place them on a wire rack.

Preheat the air fryer to 350°F.

Spray the pork chops liberally with cooking spray.

Place the chops in the air fryer and cook until golden brown and the pork is cooked through, 10 to 12 minutes.

Transfer the pork chops to plates and serve warm.