Steakhouse quality pork loin chops

• 2 pork loin chops 1&1/2 inch thick, weight is not important, thickness is key
• 1 salt & pepper
• 1 olive oil

1. Wipe chops & cut through fat & barely into flesh in about 1 inch segments.
2. This will prevent the edge from curling.
3. Sprinkle lightly with salt on both sides & place on wire rack over a rimmed baking sheet.
4. I use a broiler pan with a wire rack.
5. Let sit at room temperature for 30 minutes.
6. Preheat oven to 275.
7. Grind pepper onto both sides of chops & place in oven for 20 minutes.
8. Heat a heavy skillet, I like black iron, with about a teaspoon of olive oil until it shimmers & barely begins to smoke.
9. Using tongs put the chops in the skillet & cook 2 minutes on each side.
10. Lift the chops so oil gets under them.
11. Stand the chops on their sides to cook the edges.
12. This will take about a minute.
13. Use the tongs to control this process.
14. Plate & serve.
15. I like to serve them on top of rice or a piece of toast to get all the juice.
16. A dash of soy sauce is the only addition for my personal taste.

pork loin chops, salt, olive oil

Taken from cookpad.com/us/recipes/363210-steakhouse-quality-pork-loin-chops (may not work)