How To Cook Tender & Juicy Pork Chops in the Oven

For the brine (optional):
3 cups cold water, divided
2-3 tablespoons coarse kosher salt (or 1.5-2.5 tablespoons table salt)
3tablespoons brown sugar
2 cups ice cubes
Optional flavorings: 2 smashed garlic cloves, 1/2 teaspoon black peppercorns, 1 bay leaf (dash each of Mrs. Dash Garlic & Herb Mix, Mrs Dash Onion & Herb Mix, and 2-3 dashes coarse ground black pepper)

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
Pepper (coarse ground)

Equipment
Shallow dish (for brining) ( large ziploc bag)
Large cast iron, stainless steel, or other oven-safe skillet
Tongs

• Brine the pork chops: brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop. 
• Bring 1 cup of the water to a boil, 
• Add the salt and optional flavorings, and stir to dissolve the salt. 
• Add 2 more cups of cold water - stir - add ice and stir 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. (I used a large ziploc)
• 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. (2 hours - half in the fridge, half out so the meat would start coming up to room temp)

• 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.
• Season the pork chops: 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 pepper. 
• Set the chops aside to warm 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: 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, 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 to the other side. Immediately transfer the skillet to the oven using oven mitts.
• 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. (mine were brined and room temp - took 7 minutes)
• Start checking the chops at 6 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 (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.

Recipe found at http://www.thekitchn.com/