How to Cook Perfect Pork Chops

Gather the ingredients.

Twenty minutes before you start cooking, remove 4 (1-inch thick) bone-in pork chops from the refrigerator and bring to room temperature.

Position a rack in the center of the oven and heat to 400 F. Thoroughly dry the pork chops with paper towels. Season to taste with fine salt and freshly ground black pepper.

Turn an exhaust fan on high or open a window. Heat a large, heavy-duty ovenproof skillet, preferably cast iron (never nonstick), over medium heat for 3 minutes. It's really important to get the pan very hot before adding the chops. Once preheated, add 2 teaspoons high-heat oil, such as canola, corn, safflower, or grapeseed oil to the pan. The oil will immediately start to smoke, but this is OK.

Carefully add the pork chops to the pan with tongs; don't move them for 3 minutes. If you have a splatter screen, use it to cover the pan.

Flip the chops over with the tongs, transfer to the oven, and roast until done, 6 to 7 minutes.

Continue to roast until the internal temperature registers 145 F with an instant-read thermometer.

Remove the pan from the oven, transfer the chops to a plate, and cover with foil.

Let the chops rest for 3 or 4 minutes before serving.