Kosher salt and freshly ground black pepperto taste
1tablespoonvegetable oilsuch as avocado oil or other high heat oil
1teaspoonminced fresh rosemaryoptional
Pat pork chops dry and season both sides with salt and pepper. (recipe note #1)
Heat oil in a 12-inch cast iron skillet over medium-high heat until nearly smoking. Add pork chops in a single layer and cook, flipping often until both sides have developed a crust and are golden brown, about 5 minutes. Add butter and rosemary, if using, and continue cooking, again flipping often 5 minutes more, or until well browned and an instant read thermometer in the center reads 145˚F. Transfer pork chops to serving platter let rest 5 minutes before serving.
If your pork chops have a thick fat cap, score the fat of each one perpendicularly in 2-3 places (this will minimize curl and help the cook evenly).