Pat chops dry with a paper towel — moisture causes steam and kills your sear. Season generously with salt and pepper on all sides, including the fat cap. Bone-in chops take slightly longer than boneless. Rest at room temp for 30 minutes before cooking for more even results. Keep an instant-read thermometer handy.

Heat a large skillet over medium-high heat. Add a thin layer of high-smoke-point oil and let it heat until shimmering or just starting to smoke. Place chops in without crowding — touching chops steam instead of sear. Thin boneless chops (~6 oz): ~5 min per side over medium heat. Thick bone-in chops (~1½ in): flip every 1–2 minutes for even browning, ~8–10 min total. Halfway through, add butter, smashed garlic, and sage or thyme. Tilt the pan and baste repeatedly. Hold chops upright with tongs ~1 min to render the fat cap. Total cook time: 10–16 min depending on thickness. Use internal temperature as your primary doneness cue, not time alone.

Pull the chops off heat at 57°C – 60°C (instant-read thermometer). Transfer to a cutting board or rack and rest at least 5 minutes — carryover heat brings them to the safe 63°C. Cutting early loses the juices. For bone-in chops, remove the bone first, then slice about ¼ inch thick. Spoon any board juices back over the meat before serving.