I've only done the big breast and then sliced it after cooking. Never done individual slices like you're talking about. Them being thin will really help because you can cook them much quicker (3 mins a side!) so they don't get dried out in the cooking process. Your blackened approach sounds great!
That being said, the braising approach will work for just about any thickness of protein. Low and slow in liquid will do wonders.
Yeah, visually, they looked the most like pork chops of average thickness. Not the thin 1/2" chops, or the 20s I get from our store, but in between those. I highly doubt they would've cooked that fast in an open skillet. I covered them because I wanted them to cook fast and hold those juices. The remaining ones may be dry as fuck when reheated, but they were good today. I'm just not a slow cooker, either. I don't own a smoker, my crock pot gets used about once a year. I grill, I skillet, and I'm good at those methods.