Rub both sides of the pork chop with olive oil. Salt and pepper one side. Put this side down in a cold frying pan.  Arrange the chops so the bone end is in the center.  Salt and pepper the second side.

Cook over medium heat 4-9 minutes, uncovered, until sizzling.  For ½" chops I usually do 5 or 6 minutes.

Flip over, reduce heat to low, cover and cook another 3-6 minutes.  They're done when an instant read thermometer registers 140 degrees in the center of the chop.

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Adapted from Cook's Illustrated.