Beautiful thick bone-in pork chops, served with a flavourful peppercorn sauce.
Heat olive oil and butter in an oven-proof or cast-iron skillet over medium-high heat. Pat dry pork chops and season with salt and pepper. Scatter flour on plate and dredge pork chops lightly on both sides. Sear chops in hot skillet until lightly golden on both sides. Pop the skillet with pork chops into preheated oven and cook until pork reaches 135F, about 10-12 minutes (depending on thickness of chops). Note that this is a little undercooked because it will cook a bit further on the stove-top and a bit more as it rests, so it will get to the recommended 145F in the end.
Brining pork chops is a great way to improve the finished texture of your chops. See the Cook's Notes on this recipes blog post for complete instructions on how to brine pork chops!