Pull chops from the fridge 15–20 minutes before cooking to take the chill off. Pat both sides completely dry with paper towels. Season generously on all sides with salt and black pepper — add dried thyme, rosemary, or chili powder if you like. If bone-in, work seasoning around the bone. Lightly oil your baking sheet or oven-safe dish, then place chops with space between each one. No crowding — overlapping means steaming, not roasting.

Preheat oven to 204°C and let it fully come to temperature. Arrange seasoned chops in a single layer on a baking sheet, spaced apart. Roast on the center rack for 16–24 minutes: thinner chops (~¾ inch) around 16 minutes, thicker chops (1 inch+) up to 20–24 minutes. Start checking internal temperature at 16 minutes. Insert an instant-read thermometer into the thickest part, avoiding bone. Target is 63°C. Slight pink at the center is normal and safe at 63°C — do not judge by color alone. If not at temp, return to oven and check every 3–4 minutes. Avoid opening the oven unnecessarily.

At 63°C, pull the pan from the oven immediately. Tent loosely with foil and rest 5–10 minutes before cutting — this keeps the juices in the meat. Temp will rise slightly during rest; that's normal. Serve whole or sliced. If the meat looks underdone when cut, return to the oven uncovered, check temp again. Avoid: pulling before 63°C, skipping the rest, crowding the pan, or using an unpreheated oven.