Heat the oven to 400°F. On the middle rack of the oven, place a large ovensafe skillet (I used a 12-inch cast-iron pan) to heat as well.

Pat the pork chops dry with paper towels. Rub both sides with olive oil, then season liberally with the lemon pepper seasoning and salt. I sprinkle lots of lemon pepper on both sides of the pork chop, covering the entire surface, and also rub some on the sides. It's really hard to have too much lemon pepper if the seasoning blend doesn't contain salt, so feel free to be heavy handed. Salt is what tenderizes and flavors the pork chop, so feel free to be liberal with that too - I use about 1/2 teaspoon of sea salt (or 1/4 teaspoon of table salt) per pork chop. 

Carefully remove the hot skillet from the oven (be sure to use oven mitts) and set it over medium-high heat on the stovetop.

Place the pork chops in the hot skillet. They should immediately begin to sizzle. Sear until the bottom of the chops are golden-brown, about 3 minutes. It's okay if the chops start to smoke. If too much smoke is coming out, turn the heat down a bit.

Flip the pork chops using tongs, and transfer the skillet immediately to the oven (don't forget those oven mitts!).

Roast the pork chops until they are cooked through and register 145°F in the thickest part of the meat with a digital thermometer. Cooking time will be 6 to 12 minutes depending on the thickness of the chops and the temperature they were at the start of cooking. Start checking the chops at 6 minutes, and then check every one to two minutes, as needed, until they're ready.

Transfer the pork chops to a plate, along with any pan juices in the skillet. Tent loosely with foil and let the chops rest for at least 5 minutes before serving or cutting.