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Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Pat the pork chops dry with paper towels. In a small bowl, combine the kosher salt, black pepper, garlic powder, dried thyme, and dried rosemary. Rub the spice mixture evenly over both sides of each chop.
Heat 1 tbsp of the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the pork chops and sear undisturbed for 4 minutes, until the underside is deep golden brown and releases easily from the pan. Flip and sear the second side for 3–4 minutes, until golden. Transfer the chops to a plate and set aside — they will finish cooking in a later step.
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