Boil 1 cup of the water and add the salt and optional seasonings. Stir until dissolved and then add the additional 2 cups of cold water. Place the chops in a shallow dish and then cover completely with the brine. Add additional water and salt if it doesn't cover completely. Cover and refrigerate for at least 30 minutes and up to 4 hours.
If you are baking the chops, preheat the oven to 400 degrees and place a cast iron skillet in the middle of the oven to preheat as well.
While the oven is preheating remove the chops from the brine and pat dry with a paper towel or tea towel (wash the tea towel afterwards). Rub all over with olive oil and season with salt and pepper.
Remove the skillet from the oven and place on the stovetop over medium high heat. Sear the pork chops on both sides about 3 minutes. They will turn a nice golden color. If they start to smoke just turn on the vent or open a door.
Using oven mitts return the skillet with the chops to the oven and cook until the internal temp reaches 140-145 degrees using an instant read thermometer. Depending on the size of your chops this can take anywhere from 6-10 minutes.
Remove chops to a plate and tent with foil for about 5 minutes prior to serving.
Note: If you are grilling these chops turn the grill to medium high heat and then grill on each side and then close the grill and let them cook on indirect heat until they reach the correct internal temps as noted above.