1. Put a large cast-iron skillet over medium-high heat and trim the pork chop’s surrounding fat if any. Then, season them with the dry spice mix on all surfaces and set them aside.
2. Add the oil to the pan so it coats the entire surface, then sprinkle salt on both sides of each pork chop and drop it in the pan immediately. This seals the salt into the tissues.
3. Cook the pork chops at the center of the skillet for two minutes on one side, then flip and cover the pan. Reduce the heat and let the chops cook for 15 minutes, or until the meat feels firm when pressed. Check for internal doneness of 145F with a meat thermometer stuck at the thickest center of each pork chop. And once they’re done, transfer to a plate and serve as desired.

If you want more help, watch this video.