Remove chops from the fridge and season (hopefully, thick) rib chops with salt, pepper and any other herbs or spices you like. Then seal them in a plastic bag (a Foodsaver is best if you have one) and "marinate" them for 45 minutes outside
of the fridge so they can get to room temp.
You can also use a wet marinade if you have a good one you like. I like a Chimichurri marinade. You can marinate them for 24 hours in a wet marinade. In the fridge, of course.
When you remove them, let them sit 25 minutes at room temp and blot them dry to assist browning.
Heat up a well seasoned cast iron pan and after adding (just) a little oil, saute the chops gently for about 5-6 minutes a side depending on how thick the chops are. Be very careful not to overcook them. Use your finger to test the meat. If you can just feel a little softness with your finger, the chops are done. Remove them to a plate or platter.
Despite popular opinion, I get better browning results for thick cuts of meat and thick burgers by turning the meat every minute or so rather than turning just once. I find the meat browns more evenly that way. After nicely browned, let them rest about 5 minutes (they will continue to cook) while you make a sauce from the pan drippings by adding a little wine, stock, or water to the hot pan to loosen the good sticky bits. After the liquid reduces, turn off the heat and swirl in a little cold butter and pour over the chops. That should do it!
Btw, thick rib
chops are much better than loin
My rib pork chops come out very tender and juicy using either of the above methods.
<message edited by Twinwillow on Wed, 05/29/13 8:49 PM>