Easy Thick Cut Pork Chops

It's bee a long while before I posted. I got some inch and quarter cut chops and cooked them up simple. Here is the recipe:


PREP TIME: 5 minutes.
INACTIVE TIME: 35 minutes (bringing pork to room temperature and resting)
COOK TIME: 30 minutes


INGREDIENTS 

• 4 thickly cut pork loin chops (1-1 1/2 inches thick) brought to room temperature.
• Olive oil
• Kosher salt and pepper

DIRECTIONS

1. Preheat oven to 350 F. 
2. Having brought the pork chops to room temperature, moderately season with the kosher salt and pepper on each side. 
3. Lubricate a cast iron skillet or flat pan with olive oil and heat on highest heat until nearly smoking
4. Place the chops in/on the pan. Sear 2-3 minutes on each side. Do not turn for at least two minutes. It should be golden brown before turning. Repeat on the opposite side . You may even want to sear on the sides. Also, if you are cooking more than four, or have a small skillet, it may be best to sear the chops in batches. Lay the seared ones aside on a plate, and then place them all back in the pan before placing in the oven. 
5. Place in the oven and cook 10-15 minutes. This may seem not long enough to some, but remember they have been cooking on the stove. Americans tend to overcook pork. When the juices run clear when poked with a small knife, the pork is done. Remove. Covering loosely with tin foil, drain the chops on a plate with newspaper or paper towels, and allow to rest for five minutes. Then serve.  
6. Pair with a dry white or red. Serve perhaps with mashed potatoes and fresh green beans.