Take the pork chop from the refrigerator, and set it on a small plate. Pat it dry on both sides.
Make 3 cuts in the fat layer on the outside of the pork chop -- this is to prevent the chop from curling as it cooks.
Sprinkle the chop with salt and pepper and let it stand while you rustle up other components of your meal. I myself like steamed broccoli and maybe some roasted potatoes as go-withs.
For Gas or Induction Cooktop:
Place the pork chop in a cold 8-inch nonstick skillet (if you double this recipe, use a 10-inch skillet). Set the skillet over high heat and cook the chop for 2 minutes. Flip it, and cook on the other side for another 2 minutes.
Now reduce the heat to medium. Flip the chop again, and cook another 2 minutes. Continue to cook, flipping the chop every 2 minutes, until the outside is nicely brown and the meat registers 140˚F, 10-15 minutes longer. Note that the chop should be sizzling; if it's not making any noise, increase the heat slightly. Definitely reduce the heat if the skillet starts to smoke.
Transfer the chop to a carving board. Tent it with aluminum foil and let it rest for 5 minutes. (This is a great time to microwave that veg, if you're planning to.)
Slice the chop and serve.
For an Electric Cooktop:
You'll use two burners if you're cooking on an electric stove: one burner on HIGH, and the second on MEDIUM. Start the pork chop in a cold 8-inch nonstick skillet (if you double this recipe, use a 10-inch skillet). Set the skillet over high heat and cook the chop for 2 minutes. Flip it, and cook on the other side for another 2 minutes.
Now move the pan to the medium burner, and turn the first burner off. Flip the chop again, and cook another 2 minutes. Continue to cook, flipping the chop every 2 minutes, until the outside is nicely brown and the meat registers 140˚F, 10-15 minutes longer. Note that the chop should be sizzling; if it's not making any noise, increase the heat slightly. Definitely reduce the heat if the skillet starts to smoke.
Transfer the chop to a carving board. Tent it with aluminum foil and let it rest for 5 minutes. (This is a great time to microwave that veg, if you're planning to.)