Take the pork chops out of the fridge at least 15-30 minutes prior to starting the recipe (ideally an hour).
Add the oil to a skillet over medium-high heat. Heat the pan for a few minutes (I heated my cast iron for 5 min). It needs to be HOT for the pork chops to get a good sear and cook through quickly.
Meanwhile, pat the pork chops dry with paper towel. If you wish, cut into the fat rind to score the pork chops (see blog post for how-to) so they cook more evenly. Season each pork chop generously with salt & pepper on both sides.
Add the pork to the pan and cook for 3-5 minutes/side (3 minutes for thinner chops and 5 minutes for pork chops that are up to 1" thick). Pork should be golden brown and cooked through. Test for doneness at this point. It's safe to eat at 145F (a bit pink inside), and the temperature will rise a bit as it rests, so if it's close, remove it from the skillet. If the pork chops aren't quite cooked through yet, sear them for alittle longer (don't overcook). I like to top each pork chop with a piece of butter when I take them out of the pan (about 1/2 tablespoon each). Let the pork chops rest for a few minutes prior to serving.If the pork chops are particularly large, sear them in two batches (don't crowd the pan or they'll steam).If the fat rim on the side isn't quite cooked enough, hold the pork chop with tongs and place the fat directly into the hot oil until it's browned.
Use bone-in or boneless pork chops. I used bone-in pork chops that were about 3/4" thick and cooked them for 5 minutes on the first side and 3 minutes on the second side.
Troubleshooting tip: the skillet needs to be very hot to get a good sear on the pork (I preheated my cast iron skillet until it was lightly smoking). If you're finding it isn't cooked after the suggested time, your pan probably isn't hot enough.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.