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Dissolve salt in water. Place meat in a large baking dish and cover with brine. Add peppercorns and bay leaf. Cover the dish and refrigerate for at least one hour.
Take the chops out, discard the brine, rinse the chops off and pat them completely dry.
Season the pork chops with pepper.
Beat eggs and milk in a shallow bowl. Place parmesan cheese on a separate plate, and bread crumbs on another plate.
Dredge each pork chop in the cheese then into the egg mixture, and finally into the bread crumbs coating evenly.
Heat oil in a large skillet. Place coated pork chops in the skillet and cook until golden brown. Cook about 6 minutes on each side. Drain on a paper towel-lined plate.
Serve topped with gluten free gravy, along with a crisp green salad, veggies, and potatoes.