As usual, I made them in my iron skillet.  After bringing them to room temperature, I lightly coated them with avocado oil (great for high temp cooking!).

 

After coating with oil I sprinkled kosher salt and Montreal seasoning on them generously and let them sit for an hour. 

At this point I inserted a Meater wireless thermometer for later.  (https://meater.com/  This is a great thermometer with an app on your phone that measures the internal meat temperature, the ambient temperature in the oven and how much time is left until the meat is finished.  It even allows you to choose what type of meat you are cooking!)  

 

 

An hour later I put the dry skillet in the cold oven and set it for 500 degrees.

Once it reached temperature I pulled the skillet out and added 2-3 tablespoons of avocado oil to the pan, placed the two chops in the hot skillet and placed it on a high burner for 45 seconds.

After 45 seconds, I turned the chops for 45 more seconds (the idea is to brown both sides).  After browning on both sides, I threw the skillet in the oven with the pork chops and my meater thermometer told me about 10 minutes for cooking.

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At the half-way mark, I pulled the skillet out and turned the pork chops over and returned the skillet to the oven (still at 500 degrees) where it remained until the chops reached 145 degrees.

 

Once reaching the targeted temperature, I place the chops on a plate, loosely tented with foil for about 5 minutes.  The pork chops were PERFECT!  Wonderfully moist!  They were just as good the next day for leftovers.

 

We love your pork!