Do ahead: Dissolve kosher salt in about 1/2 cup water in a medium bowl, add pork, add more water, swish, and turn chops to make sure the salt water is evenly distributed and pork is covered completely. Cover and place in the fridge overnight, the night before you want to cook the chops.
About 1 hour before cooking, remove the chops from fridge, remove from the salt water, pat dry and set out to come to room temperature.
Preheat oven to 350 degrees.
Heat a cast-iron skillet over med-high heat (on the hotter side, you can always turn it down), sprinkle with a little water to test the pan. The water should dance and disappear almost immediately.
Add your fat of choice to the pan. While it melts, season your meat, it will not require a lot of salt at this point - a dash will do - but give it a generous twist of fresh cracked pepper.
Make sure your chops are dry, to make sure you get a nice sear. Make sure your range fan is on, so you don't get smoked out!
Add the chops to the pan (seasoned side down), make sure they have full contact with the pan. Season the other side, if desired.
Sear 2-3 minutes, shake the pan to release the chops, flip. Cook 2-3 more minutes, put the chops on an oven-proof plate and into the oven for about 5 minutes. If you want to check the temperature, it should be 155 (don't worry, it will keep rising while you rest it!) when you remove from oven.
Cover it (with a random pot lid or a piece of foil) and leave it to rest for at least 5 minutes. Don't touch it!
I like to put my serving plates in the oven for a few minutes while the meat is resting. This keeps your meal hot longer while you're enjoying it. Trust me! (This is a good time to get your side dishes ready.)
Plate them up. They will be super tender and juicy.