Bring 1 cup of the water to a boil, add the salt and other brine ingredients, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.
Preheat the oven to 350°. While the oven heats, prepare the pork chops. Remove the chops from the brine; pat dry with paper towels. Rub both sides with olive oil, then sprinkle with salt and pepper. Set the chops aside to come up to room temperature while the oven finishes heating.
Set a pan (preferably cast- iron) over medium-high heat on the stovetop.
Sear the pork chops: Lay the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the undersides of the chops are seared golden, 2-3 minutes. The chops may start to smoke a little — that’s ok.
Flip the chops and transfer to the oven: Use tongs to flip the pork chops to the other side. Immediately transfer the skillet to the oven.
Roast the chops until cooked through: Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 5 to 8 minutes depending on the oven. Start checking the chops at 5 minutes and continue checking every minute or two until the chops are cooked through.
Rest the chops: Transfer the cooked pork chops to a plate and pour any pan juices over the top. Tent loosely with foil and let the chops rest for at least 5 minutes before serving.