Start by salting both sides of each chop with 1.5 teaspoons of Kosher salt and let sit for at least one hour, or up to 24 hours in the fridge. When you're ready to cook the chops, pat one side dry with paper towels and sprinkle with cracked black pepper. (If you've refrigerated the chops overnight, let them come to room temp before patting dry and continuing with the recipe.)

Place each chop, peppered side down into a cold, dry, nonstick skillet, off of the heat. Pat the un-peppered side dry with paper towels and sprinkle cracked black pepper on top.

Now, turn the burner up to high and set a timer for two minutes. Use silicone-coated tongs to flip the chops at the two minute mark. Then set the timer for another two minutes.

Sear the other side for two minutes. And flip again. After this second flip, turn the burner down to medium and set the timer for another two minutes.

Keep flipping the chops (now over medium heat) every two minutes until the exterior has a nice brown crust and the internal temperature reads 130-135 degrees. This should take about 10-12 minutes longer – for a total of about 14-16 minutes of cooking time. If your chops are not sizzling, increase the heat slightly. If your chops begin to smoke, reduce the heat slightly.

Pull the chops from the heat when the internal temperature reads 130 degrees. Let the chops rest for 5-7 minutes. In this 5-7 minutes the temperature will continue to rise - this is called carry-over cooking. At the 5-7 minute mark of resting, temp the chops again. The internal temp should be 135-140 degrees. This is a fully cooked pork chop temperature, even if the meat itself is slightly pink inside.