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In a small bowl combine salt, mustard seeds, sugar and pepper. Rub pork chops all over with the spice mixture and place in a wide, shallow dish. Cover and refrigerate 12 hours or overnight.
Remove pork from brine and rinse under cold water. Pat dry. Preheat the oven to 350°F. Heat a large ovenproof skillet over medium-high heat and add oil. When oil is hot, add pork and cook for 2 minutes on each side. Transfer the skillet to the oven until pork reaches an internal temperature of 145°F, about 6 minutes.
Remove from the pan and allow pork to rest for about 5 minutes before serving.