1. FOR THE PORK CHOPS: Dissolve salt in 2 quarts water in large bowl or container. Submerge chops in brine, cover with plastic wrap, and refrigerate for 30 minutes.

2. FOR THE SPICE RUB: Combine ingredients in small bowl. Measure 2 teaspoons mixture into medium bowl and set aside for sauce. Transfer remaining spice rub to pie plate or large plate.

3. FOR THE SAUCE: Whisk ingredients in bowl with reserved spice mixture; set aside.

4. TO COOK CHOPS: Remove chops from brine and pat dry with paper towels. Coat both sides of chops with spice rub, pressing gently so rub adheres. Pat chops to remove excess rub; discard excess rub.

5. Heat 1 tablespoon oil in 12-inch heavy-bottomed nonstick skillet over medium heat until just smoking. Following illustration below, place chops in skillet in pinwheel formation; cook until charred in spots, 5 to 8 minutes. Flip chops and continue to cook until second side is browned and charred and center of chop registers 130°F on instant-read thermometer, 4 to 8 minutes. Remove skillet from heat and transfer chops to clean plate or baking sheet. Lightly brush top side of each chop with 2 teaspoons sauce.

6. Wipe out pan with paper towels and return to medium heat. Add remaining teaspoon oil and heat until just smoking. Add chops to pan, sauce-side down, and cook without moving until sauce has caramelized and charred in spots, about 1 minute. While cooking, lightly brush top side of each chop with 2 teaspoons sauce. Turn chops and cook until second side is charred and caramelized and center of chops registers 140°F on instant-read thermometer, 1 to 1 1/2 minutes.

7. Transfer chops back to plate or baking sheet, tent with foil, and let rest 5 minutes. Internal temperature should rise to about 145°F. Meanwhile, add remaining sauce to pan and cook, scraping pan bottom, until thickened to ketchup-like consistency and reduced to 2/3 cup, about 3 minutes. Brush each chop with 1 tablespoon reduced sauce and serve immediately, passing remaining sauce at table.

Serves 4