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Tilt the pan and, using a long-handled spoon, baste the chops with the butter. Turn off heat and add 3 tablespoons butter and a sprig of thyme.

Finish the chops by placing back in the pan, 2 at a time (for a 9-inch skillet). Repeat with remaining oil and pork chops. Sear pork chops, 1 at a time, pressing the meat down with a heavy plate or bowl to get an even, golden sear on the bottom, 1–2 minutes per side. Add 1 tablespoon oil and heat until rippling but not smoking, 2 minutes. Meanwhile, heat a skillet over high heat. Season each chop on both sides with salt and pepper. Allow meat 1 hour to come to room temperature (this will ensure even cooking). Remove pork chops from bag and discard brine. Seal, and chill in the refrigerator 2 hours. Pork Chops: Three hours before you plan to cook the pork chops, place them in a gallon-size zip-top bag set in a bowl (for easy pouring and clean-up), then pour in the brine, making sure the chops are submerged. (Alternately, add 3 cups cold water to the concentrated brine and chill in the refrigerator at least 1 hour before using.) Turn off heat and add ice to the concentrated brine, diluting and quickly chilling it so you can use it right away. Brine: In a medium saucepan, bring water, salt, and maple sugar to a boil over high heat.