Place the warm water in a large bowl and add the salt. Stir until the salt is dissolved and then place the pork chops in the salt water, making sure they're covered (add more if necessary). Let the pork chops sit in the water at room temperature for 30 to 45 minutes, or place in fridge and brine for up to 24 hours. Just make sure to let pork sit at room temperature for 45 minutes before seasoning.
Preheat oven to 425° F. and line a baking sheet with foil or parchment paper.
Remove pork chops from salt water and pat dry with paper towels, making sure to remove all moisture. Drizzle both sides of pork chops with olive oil, then season both sides with garlic powder, pepper and paprika. You should not need to season with extra salt, but you can adjust seasonings to taste.
Bake in oven according to the time chart in the notes section, or until internal temperature reaches 143° F. Remove from oven and cover loosely with foil for 5 minutes before slicing and enjoying.
If the pork is at room temperature and brined here is how long it should bake: