Rinse chops and set aside. Pour water and salt into 1 gallon plastic bag and shake to dissolve salt. Add chops, seal bag and let sit at room temperature for 30 minutes. Rinse chops again and pat dry with paper towels.
While chops are brining preheat oven to 400 degrees. Season chops with pepper (you will not need more salt). Heat a 12” oven-proof sauté pan until very hot. A cast iron pan is ideal. Add oil and butter then add chops. Cook until browned and well caramelized then flip the chops and immediately put pan in hot oven. Cook 4 minutes and check temperature. Remove chops when they reach 140 degrees. They will continue to cook after you take them out and reach the ideal 145 degrees.
Cover loosely with foil and let chops rest 5-10 minutes before cutting into them.
Notes
It’s hard to give exact cooking times because all pork chops are different in size and thickness so use a thermometer to check for doneness. Just get the center to reach 140 degrees!