Heat the Pan. Place a large skillet over medium-high heat and add 1 to 2 tablespoons of olive oil or butter. Let it heat until it shimmers or the butter stops foaming. If the oil isn't hot enough, the chops will stick and steam instead of sear. You want that immediate sizzle when the meat hits the pan.

Cook the Pork Chops. Lay the pork chops in the skillet in a single layer without crowding. They should have space between them, or the temperature will drop and you'll lose your sear. Cook for 2 to 3 minutes without touching them. No pressing, no flipping, no peeking. Let the heat do its job. You'll know they're ready to flip when the edges start to turn opaque and the bottom releases easily from the pan.

Flip and Finish Cooking. Turn the pork chops with tongs and cook the second side for another 2 to 3 minutes. You're looking for a deep golden-brown crust on both sides and an internal temperature that's climbing toward 145 degrees. If your chops are especially thin (under half an inch), you might only need 90 seconds per side. Watch the color and trust your thermometer.

Check the Temperature. Insert an instant-read thermometer into the thickest part of the chop. Pull them off the heat the moment they hit 145 degrees. They'll look slightly pink in the center, and that's exactly right. Carryover cooking will bring them up to 150 during the rest, and that's where the magic happens.

Rest Before Serving. Transfer the pork chops to a plate and let them rest for 3 to 5 minutes. Resting allows the muscle fibers to relax and reabsorb the juices that got pushed to the center during cooking. Cut into them too early and all that moisture ends up on your plate instead of in your mouth.