3 cups cold water, divided
3 tablespoons Salty-Savory-Sweet Brining Blend
4 pork chops bone-on, 1-inch thick
Bring 1 cup of the water to a boil, add the brining blend and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops. Cover the dish and refrigerate for 2-4 hours.
Heat the oven and skillet: Position a rack in the middle of the oven and preheat to 400°F. Place the skillet in the oven to preheat as well. Prepare the pork chops by removing the chops from the brine and pat dry with paper towels. Rub both sides with olive oil and then sprinkle with pepper. Set the chops aside to warm while the oven finishes heating.
Remove the hot skillet from the oven very careful and set it over medium-high heat on the stovetop.
Sear the chops about 3 minutes until golden brown. Flip the chops and transfer to the oven right away.
Roast until cooked through and a meat thermometer registers 140°F to 145°F in the thickest part of the meat. Cooking time will be 6 to 10 minutes depending on the thickness of the chops, start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.
Transfer the cooked pork chops to a plate and pour any pan juices over the top. Tent with foil and let the chops rest for at least 5 minutes before serving.