Dissolve kosher salt in cool water. Place the chops in the brine and let stand 30-60 minutes.
Combine glaze ingredients in a bowl and set aside.
Pat chops very dry. Cut into edge of chops at 2" intervals - cut through fat and silverskin but not into meat. Sprinkle both sides with salt and pepper.
Heat oil in a heavy-bottomed skillet. When wisps of smoke rise, place chops in skillet and let stand, undisturbed, until very browned, 4-6 minutes. Flip and cook 1 minute. Set chops on a plate; drain and discard any fat from skillet.
Check the temperature of the chops; if they are below 140F, return chops to skillet, browned side up, and add glaze. Cook until chops reach 140F in the center, 5-8 minutes. Remove chops to a clean plate and tent with foil.
If chops were already above 140F, add the glaze mixture to the skillet now. Add any accumulated juices to the skillet. Simmer, whisking constantly, until glaze is thick and deep caramel brown, forming medium-large bubbles; a heatproof spatula should leave a trail through the sauce - 2-6 minutes. Coat both sides of the chops in the glaze, transfer back to the platter and spoon glaze over the top.