I’m not so sure my family is willing to use any other recipe on our pork chops. When we have succulent, pasture-raised, bone-in chops from our heritage breed hogs, it seems a bit irreverent to dress them up with any distractions. One thing I would note is that chops vary greatly in both size and thickness. The pair in these pictures were quite small but thick, and were also bone-in. Feel free to adjust the timing as you see fit, and to use a thermometer unsparingly.
Now, on to the recipe:
Preheat oven to 350°F, and allow chops to come to room temperature.
Season chops. I like a simple fresh rosemary and salt, but another family favorite is smoked paprika, garlic powder, pepper, and salt.
Heat a cast-iron skillet with a generous amount of lard, bacon grease, or other high-smoking-point fat.
Once the skillet is well heated, sear the chops for ~2 minutes per side, or until they are well-browned and generally delightful-looking.
Transfer the chops to a pan and put in the oven for 8 minutes, or until internal temperature reaches 145°F.
Let rest several minutes.