For the brine (optional):
3 cups cold water, divided
3 tablespoons 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

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