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1
Heat the oven to 400 degrees F and arrange a rack in the middle.
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2
Generously season the pork chops with salt and pepper on all sides.
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3
Heat the oil in a large cast iron skillet over high heat.
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4
When the oil is hot, add the pork chops to the pan.
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5
Leave untouched until golden brown around the bottom edge of the meat, about 3 minutes.
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6
Turn the pork chops over, using tongs.
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7
Immediately place the skillet in the oven to finish cooking.
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8
Cook until the internal temperature of the chops reaches 145 degrees F at the thickest part, about 5 to 8 minutes, depending on your oven and the thickness of your chops.
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9
They should end up cooked medium, still slightly pink in the middle.
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10
Take the skillet out of the oven, loosely cover the pork chops with foil, and set aside to rest for 10 minutes before serving.
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11
Meanwhile, set a large skillet or frying pan over high heat.
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12
Add the pancetta and herbs.
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13
Reduce the heat to low and continue to cook the pancetta, stirring continuously to break up any large clumps, until all the fat is rendered and the pancetta is crispy.
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14
Add the garlic and cook until fragrant, about 1 minute.
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15
Season with black pepper (the pancetta will already have enough salt) and set aside.
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16
Transfer the pork chops to warmed serving plates and spoon the pancetta mixture on top.
