Take chop(s) out of the refrigerator and liberally salt and pepper on both sides. Let sit at room temperature for about an hour before cooking.
Heat the oven to 425 degrees.
Heat the skillet (I like cast iron for searing!) until it is very hot. Add chop(s) allowing plenty of room if cooking more than one. Brown 4 minutes on each side (don’t move them while cooking; you want a crust to form). Move the skillet into the oven.
Let chop(s) roast until reaching an internal temperature of 125-130 for medium rare. Rest meat out of the pan on a serving plate or cutting board under tented foil for 10 minutes before carving to serve.
If you grill…
Set one half of your grill to a high heat and the other side to medium.
Sear chops over high heat 4 minutes on each side, then move them to the medium side. Cook to the internal temperatures mentioned above.