Cast iron pan over medium-high heat.
Start cooking with the fat side down to render out some of the fat.
Brown off each side. Stay by the pan, move the chop around, flipping it back and forth and touching it as you go to get a feel for doneness. It will take about 10 minutes.
When finished, internal temperature will be 145.
Delicious served with a bright vinegary salad and potatoes in any form.