Help please with thin pork chops

Central Pork

Wifey came home with some center cut pork chops. Whats got me scratching my head is their thickness or a better description would be thinness. I currently have then in the Foodsaver "Marinating container" in a brine of 1/2 cup salt, 1/2 cup sugar, a few cloves, a dab of honey, some dizzy dust all dissolved in a 1/2 gallon of water. I normally cook a thicker chop and sear at higher heat and dwell until around 147 internal. These chops are barely 1/2" thick. Should I forget the sear and cook at around 350? I think they are too thin to get an accurate thermometer reading. Any suggestions on time and temp for these thin babies would be appreciated.
CP

Car Wash Mike

CentralPork,[p]I would cook at 350 and skip the sear. I've got some thick chops, I haven't cooked these in long time. I'm going to smoke them indirect for about 2 hours tommorrow. Talk about juicy with a nice smoke ring.[p]
CWM

Nature Boy

CentralPork,
Not to disagree with good ol' CWM, but I would just sear. By the time you get any kind of good sear on 'em, they will be done. I would probably go 2 or 3 minutes a side at 600-700, and they should be done.
Good luck!

Central Pork

Car Wash Mike,
Thanks to both you and NatureBoy for your help. You wouldnt happen to be doing your chops tomorrow on that medium would you?
CP

Car Wash Mike

CentralPork,[p]Mans gotta eat lunch doesn't he?[p]CWM

JPF

CentralPork,
Here is some I just put on. I did some yesterday and they were so good had to do some more today! Two have Jamaican Firewalk and the other two have cracked pepper all drizzled with eevo. Inderect 225f for about 2.5 to 3 hours. Corned beef brisket in the middle has been on for 5 hours, now at 163 internal. Planning to pull at 170 and slice per instructions in thread down the page.[p][p]Good eating too ya! Jon