The Best Way to Cook Pork Chops
Do as the restaurant chefs do and follow the same rules employed for most cuts of steak ( porterhouse, ribeye, fillets etc) when cooking the perfect pork chop. First, ask your butcher for extra thick cuts of chops, bone in or out is not so important and up to your preference. What IS important is that the chops have at least a minimal amount of fat ringing the edges; pork is so lean these days it's a virtual hat trick to pull off a moist end product.
An hour before dinner salt and pepper each side of the chop heavily and leave to rest at room temperature. When ready to cook, heat an iron skillet for 6-8 minutes over over a medium-high flame and preheat the oven to 375 degrees. When the pan is very hot, add a thin coating of oil and plop in the chops. The pork should never be touching and ideally have at least an inch of space between each piece - this often means using two pans.
Sear both sides till well browned, roughly 2 minutes per side but perhaps more. When both sides of the chops have a deep caramel color top all with 1 T. of good butter and place in the oven for about 10 minutes for medium done. If you have a meat thermometer stick into the thickest part of the chop and make sure the chops rise to 160 degrees but ideally, no more.
Allow the meat to rest for 7-10 minutes and serve warm.