Combine salt and 1 cup water, bring to a boil and add any additional spices as desired.

Once salt is disolved, remove from heat and add 2 cups of cold water to cool brine.

Once brine is cooled, put chops in a zip lock bag or shallow bowl making sure the chops are submersed.

Brine at least 30 minutes but I prefer 2 or 4 hours.

Place cast iron skillet in oven and preheat to 450°F

Once heated, place skillet on stove top over medium-high heat and place chops in skillet. Sear for 3 minutes or until they no longer stick. Flip to the other side and place in heated oven. Continue cooking in oven for 6-10 minutes then remove and let stand for 15 minutes.