Step 1

Preheat the oven to 400 °F (204 °C) and season the pork chops. Set 4 thick-cut pork chops onto a cutting board or work surface. Use your fingers or a pastry brush to rub 1 tablespoon (15 ml) of olive oil over each pork chop. Sprinkle the pork chop with salt and pepper to taste. Turn the pork chops over and sprinkle more salt and pepper on the other sides.Use bone-in or boneless pork chops that are at least 1.75 inches (4.4 cm) to 2 inches (5.1 cm) thick.

Step 2

Heat a skillet over high heat. Set a large skillet that's oven-safe on the stove. Turn the heat to high and let it heat for 1 to 2 minutes before you begin cooking the pork chops.The skillet should be at least 12 inches (30 cm) across.

Step 3

Sauté the pork chops for 2 minutes. Keep the heat on high and lower the thick pork chops into the skillet. Cook the chops for 2 minutes without moving them. They should brown on the bottom.

Step 4

Flip and cook the pork chops for 2 more minutes. Use tongs to flip each pork chop over. Cook them for 2 more minutes so they become browned on the other side and then turn off the heat.

Step 5

Bake the thick pork chops for 15 minutes. Put the oven-safe skillet with the pork chops into the preheated oven. Cook the pork chops until the centers reach 145 °F (63 °C) with an instant-read thermometer.Bone-in pork chops may take about 5 more minutes to cook.If you prefer your pork chops well-cooked, bake them for 2 to 5 more minutes.

Step 6

Cover and rest the pork chops for 5 to 10 minutes. Remove the skillet from the oven and cover the pork chops loosely with aluminum foil. Let the pork chops rest so the juices redistribute and they finish cooking.

Step 7

Serve the thick-cut pork chops. Remove the foil and serve the pork chops immediately. Either slice the chops for your guests or set out steak knives. Serve the chops with mashed potatoes, green beans, or roasted vegetables.If you want to store the pork chops, place them in an airtight container and refrigerate them for 3 to 4 days.