This seems like a pretty open chat about pork chops, so I'll throw in my own technique. There's probably a lot to criticize, but it works well for me.
I think the best pork chops are bone-in, but around here our regular pork chop is a boneless loin chop. I buy the whole boneless loin from Costco and butcher it into chops that are about 1" thick and as close as I can get to 8 oz. (I would happily buy the whole loin primal instead, but the supplier Costco uses separates the loin from the ribs and sells them separately, for obvious reasons.) The chops go into bags and into the freezer for up to six months.
I defrost them in the usual way (cold running water for 30 minutes) in advance of cooking, then salt them generously and put them on a rack, uncovered, in the fridge for anywhere from 6 to 24 hours. I've done a lot of experimenting with marinating and brining chops, and I've found that my personal preference is for the more concentrated porky flavor that comes from a "dry brine." A wet brine or marinade produces juicier meat on the plate, but I personally find it more watery than anything else. It's juicy, yeah, but the flavor is diluted in my opinion. But I really can't emphasize this strongly enough: It's just my personal opinion. We're down to matters of taste here.
I let my chops sit at room temperature, uncovered, for two hours before cooking. Honestly, I'm not sure this makes a difference; I haven't done a side-by-side test. My gut tells me that it would take a lot longer than two hours for an inch-thick slab of meat at fridge temp to change temperature much sitting out at 75° or so, but by now I'm letting them sit out anyway out of pure habit. I really ought to do a test next pork-chop night.
Wet 12" cast-iron skillets with canola oil and heat over a medium flame until smoking. (That puts the pans in the vicinity of 400°.) Put the chops directly into the skillets, two to a pan, with no additional seasoning; they're plenty seasoned from the "dry brine" and pepper would burn at this point. I reduce the fires to low at this point; the pans are hot enough and it's easy to let the heat get out of control. The chops will probably weld themselves to the pan despite the oil; let them. When they release, start flipping them. Turn them every 30 seconds or so. After about three minutes, I start temping. Real men go by feel, blah blah blah, but I trust my Thermapen. I pull my chops at 137°. I know, I know. Trial and error. Less and they don't hit 145°, more and they overcook.
As soon as they're off the fire, coarsely crack black pepper over top — not too much. Tent loosely with foil and then straight into the microwave. I know, it sounds weird, but it's a small, more-or-less insulated space that's right above the oven and cooktop, but it's not airtight so it doesn't turn things soggy. It's my go-to place to rest meat.
About that rest. Three minutes at 145° is safe, according to the USDA. But I find that as long as ten minutes isn't unreasonable. Plenty of time to finish whatever else is going on the plates, and it keeps the plate from turning into a juice bowl at the first cut.
Anyway. That's how I do 'em.