To brine the chops (optional if you are in a hurry), in a shallow heat proof dish, add 1 cup of boiling water, salt and optional flavorings, then stir until salt is dissolved. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Add the pork chops to the dish. If needed to submerge the chops, add additional water and salt (1 cup water to 1 tablespoon salt) . Cover the dish and refrigerate for 30 minutes or up to 4 hours.

Place the skillet in the oven then preheat the oven (and skillet) to 400°F.

While the oven heats, prepare the pork chops. Remove the chops from the brine or remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then sprinkle with salt and pepper.

Using oven mitts, carefully remove the hot skillet from the oven and set it over medium-high heat on the stovetop.

Lay the pork chops in the hot skillet (they should sizzle immediately). Sear until the undersides of the chops are golden, about 3 minutes.

Use tongs to flip the pork chops to the other side. Immediately transfer the skillet to the oven using oven mitts (even the pan handle will be extremely hot).

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 cooked through.

Transfer the cooked 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.