Heat the oven to 400°F with a rack in the middle position. In a large bowl, stir together 1 quart water and 1½ tablespoons salt if using Morton or 2½ tablespoons if using Diamond Crystal. Add the pork and brine at room temperature for 20 to 30 minutes.

Meanwhile, line a rimmed baking sheet with kitchen parchment. Distribute the bread in an even layer and bake until browned and crisp, 5 to 8 minutes, stirring halfway through. Using the parchment, tip the bread into a food processor and cool completely. Return the parchment to the baking sheet and increase the oven to 500°F.

Remove the chops from the brine, pat dry and place on the baking sheet; fit the chops together as snugly as possible. Process the cooled bread until broken down into a mixture of coarse, lentil-sized bits and finer crumbs, about 30 seconds. Transfer to a medium bowl, then drizzle with the oil and toss. In the food processor, combine the capers, olives and parsley; pulse until roughly chopped, 10 to 15 pulses, then add to the breadcrumbs. Add the Parmesan and ¼ teaspoon pepper; toss.

Scoop the breadcrumb mixture onto the chops, dividing it evenly. Using your hands, distribute over the surface of each chop, pressing to adhere to the meat. Bake until the crumbs are crisped and golden brown, 15 to 18 minutes. Using a wide metal spatula, transfer the chops to a platter or individual plates and serve with lemon wedges.