Pork chops have an undeserved reputation for being dry, tough, and bland. But they needn't be! Brining thick cut pork chops helps them retain moisture and seasons the meat from the inside out. The result is juicy, tender pork chops infused with earthy flavor. Serve them with a simple apple jicama slaw for an elegant, but easy, weeknight dinner.
Place the pork chops into a gallon sized ziplock bag. Dissolve the salt into the water, and pour the brine over the pork chops. Press the air from the bag, seal, then transfer to the fridge to brine for at least 1 hour, and up to several.
Place a cast iron skillet on a rack position in the center of the oven. Heat the oven to 400*F.
Remove the pork chops from the brine and place onto a flat surface. Dry the pork chops thoroughly with paper towels or a cotton kitchen towel. Dust with cracked black pepper and a pinch of salt. Allow to come to room temperature while the oven heats.
Once the oven comes to temperature, remove the cast iron skillet from the oven (using oven mitts for safety) and place the skillet over high heat. Add the oil to the pan and heat until it shimmers.
Place the pork chops into the cast iron skillet seasoned side down. Sear until a golden brown crust forms, 2-3 minutes.
Flip the pork chops using tongs, then immediately transfer the skillet to the oven. Roast until the pork chops reach an internal temperature of 140*F using an instant read thermometer, anywhere from 5-10 minutes. Total time will vary depending on how thick the chops are and how long you brined, so start checking around 5-minute mark for thinner chops, and a little later for thicker ones. Mine took 8 minutes.
Using oven mitts, remove the skillet from the oven, remove the pork chops from the skillet and place onto a platter to rest.
While the pork chops are roasting then resting, prepare the slaw. Toss the apple, jicama, cabbage, carrots, and parsley in a large bowl. In a small lidded jar, combine the apple cider vinegar, mustard, olive oil, salt, and pepper. Shake until emulsified. Pour the dressing over the coleslaw and toss.
Divide the slaw between four plates. Top each plate with a pork chop and serve immediately.