Pull chops from the fridge at least 30 minutes before cooking — cold meat in a hot pan seizes and cooks unevenly. Pat thoroughly dry with paper towels; moisture kills your sear. Season both sides generously with salt and pepper, then drizzle lightly with olive oil. If marinated, shake off excess and still season with salt. Set a plate nearby for resting after cooking.

Heat a heavy skillet (cast iron preferred) over medium-high for 2–3 minutes until hot. Add a high-smoke-point oil (vegetable or avocado) and swirl to coat — it should shimmer immediately. Lay chops in a single layer with space between them. Don't crowd the pan or they'll steam instead of sear; work in batches if needed. Sear without moving for 3–5 minutes until a deep golden-brown crust forms. If they stick, they're not ready — a proper sear releases naturally. Flip once and sear the second side another 3–5 minutes (6–10 minutes total depending on thickness). Pull at 54°C for medium-rare; 60°C – 63°C for medium. Use an instant-read thermometer inserted into the thickest part away from the bone.

Transfer chops to a plate and rest at least 5 minutes before cutting. Tent loosely with foil to hold warmth without trapping steam. Medium-rare is 54°C — look for a rosy pink center with a well-browned crust. Gray throughout means overcooked. Serve immediately after resting. Use pan drippings to make a quick sauce: add shallots, deglaze with vinegar or broth, reduce by half, and spoon over chops.