Brine the pork (15–30 minutes): In a large bowl, mix 4 cups cold water with 3 tablespoons kosher salt and 1 tablespoon brown sugar until dissolved. Submerge the pork chops and let sit for 15–30 minutes in the fridge. If you’re short on time, even 10 minutes helps.

Preheat the oven: Set your oven to 425°F (220°C). Place a rimmed baking sheet inside to heat up, or line it with foil for easy cleanup.

Pat dry thoroughly: Remove the chops from the brine and rinse quickly under cool water. Pat dry on all sides with paper towels. Dry surface = better browning.

Make the rub: In a small bowl, mix 1 tablespoon brown sugar, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme. Add a pinch of red pepper flakes if you like heat.

Season the chops: Rub each chop with 1–2 teaspoons olive oil. Sprinkle the spice mix on both sides, pressing gently so it adheres.

Arrange on the baking sheet: Place the chops on the hot baking sheet, leaving space between them. If using foil, spray lightly with oil first to prevent sticking.

Bake quickly at high heat: Bake for 9–12 minutes depending on thickness. Start checking at 9 minutes with an instant-read thermometer inserted into the center.

Target temperature: Pull the chops from the oven at 140–145°F (60–63°C). They’ll rise a few degrees as they rest.

Rest before slicing: Transfer to a plate and tent loosely with foil. Rest for 5–7 minutes. This helps the juices redistribute and keeps the meat moist.

Optional quick glaze: While they rest, whisk 1 teaspoon Dijon with 2 teaspoons olive oil and a squeeze of lemon. Spoon over the chops right before serving for a bright finish.