Heat 1 cup of water in a microwave-safe measuring cup until boiling, approximately 4 minutes. Add the kosher salt and sugar, stirring until fully dissolved. Pour in the remaining 3 cups of water to complete the brine.

Place the rosemary sprig and bay leaf into a 1-gallon resealable plastic bag. Carefully pour in the brine and add the pork chops. Seal the bag, pressing out excess air, and refrigerate for about 2 hours.

Remove the pork chops from the brine and discard the liquid. Pat the chops dry thoroughly with paper towels to ensure even coating.

Preheat the air fryer to 400°F (200°C).

In a shallow bowl, lightly beat the egg. On a separate plate or board, mix the panko bread crumbs, grated Parmesan, Italian seasoning, and freshly ground black pepper. Dip each pork chop into the beaten egg, ensuring it is fully coated, then dredge it in the panko mixture, pressing gently to adhere. Spray both sides of the breaded chops lightly with extra-virgin olive oil cooking spray.

Arrange the pork chops in the air fryer basket in a single layer, ensuring they do not touch. Air fry for 7 to 8 minutes per side, for a total cooking time of 14 to 16 minutes. Use an instant-read thermometer to confirm the internal temperature has reached 145°F (63°C).

Serve immediately, garnished with parsley and rosemary sprigs, if desired.