Pork Chops

For the brine (optional):
3 cups cold water, divided
3 tablespoons coarse kosher salt (or 2 1/2 tablespoons table salt)
Optional flavorings: 2 smashed garlic cloves, 1/2 teaspoon black peppercorns, 1 bay leaf

For the pork chops:
2 to 4 pork chops — center cut, bone-on, 3/4-inch to 1-inch thick (about 1 pound each)
Olive oil
Salt
Pepper

Boil one cup of water and add the salt to dissolve.  Add the salt water to the cold water.  Add the flavorings.  Add the chops and set in fridge for at least one hour.

Preheat oven and an oven proof pan to 400.  

Remove chops from brine and pat dry. Lightly oil the chops and season.

Put hot pan on stove on high heat.  Add chops and sear one side - about three minutes. Flip chops and return pan to oven for six to ten minutes depending upon thickness. Remove chops to a plate and tent for five minutes before serving. 

Accompany with Butternut squash.