Preheat a warm oven, about 175°F, and heat a dinner platter. Bring chops to room temp and season with salt and pepper.
Heat a cast-iron skillet over medium-high heat. Once hot, add a drizzle of oil and the chops. Cook about 12 minutes using a loose foil tent or splatter guard. Turn occasionally, until chops are browned and firm but not hard to the touch. Transfer to warm platter and cover with foil.