Brined Pork Chops

This is just the directions on how to brine pork chops. No fancy dish at the end. But I rely on the Nanners for most of the recipes I consult so I wanted it here for my convenience. Oh, and by the way, these chops are so stinking delicious, I wouldn't bother cooking them any other way. Caveat, they must be thick sliced.

Put pork chops in a shallow, flat dish.

Boil one cup of water and dissolve 2 1/2 Tbsp of salt and perhaps some other, optional spices, i.e., two smashed cloves of garlic, a bay leaf, peppercorns. I used thyme that I had in the fridge.

Add two cups of cold water to bring down the temperature and then pour the brining over the pork chops. Let sit for 30 minutes to four hours.

Heat the oven and skillet. Arrange a rack in the middle of the oven and heat to 400°F. Place a large ovensafe skillet in the oven to heat as well. While the oven heats, prepare the pork chops.
 Season the pork chops. Remove the chops from the brine. Pat dry with paper towels. Rub both sides with olive oil, then season with salt and pepper. Set the chops aside while the oven finishes heating.
 Remove the skillet from the oven. Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop. Turn on a vent fan or open a window.
Sear the pork chops. Place the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the bottom of the chops are golden-brown, about 3 minutes. The chops may start to smoke a little — that's ok. Turn down the heat if it becomes excessive. 
Flip the chops and transfer to the oven. Use tongs to flip the pork chops. Using oven mitts, immediately place the skillet in 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 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are ready.
Rest the chops. Transfer the pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.