Pan Fried Pork Chops

I haven't made anything to go with them, but I'll work on it. Would be great for breakfast with some scrambled eggs and toast. Also would make a nice main course with some veggies or the like. I made mine in my cast iron skillet, but I'm sure you could use a regular pan it just may take longer. Since the pork chops I made were butterflied, they were quite large and I could only fit one in the pan at a time.
Make sure you set them out at least an hour before-hand so they can get close to room-temperature. This will help them not stick to your hot pan.

Pork Chops - bone in, boneless, butterflied, etc. Cooking times may vary.
salt
pepper
olive oil or another type of cooking oil

Start out by turning the burner to about 6. This gives the pan time to heat up and you time to season the chops (I use just salt and pepper). When the pan starts to smoke a little add some olive oil or other type of cooking oil.

Place one chop in pan seasoned side down. It should be popping and hissing due to the hot pan/oil. You can now season the other side (facing up).

You'll want to sear this side for a couple of minutes and then flip over and do the same for the other side.

Flip the chop and let cook for about 3 minutes. Flip once more and let the other side cook for 2-3 minutes. Thicker chops will need more time and thinner will need less.

The chop should have a little caramalization forming and be a nice golden brown. You can use a thermometer or cut into the chop to check for done-ness. I believe 130* is good per USDA.