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<http://schema.org/text>
"Heat a large cast-iron-pan over medium-high heat until very hot, about 3 minutes. Brush both sides of each chop lightly with oil and season generously with pepper. Add the chops to the pan, without crowding them or letting them touch one another. Cook, without moving, for 2 minutes. Turn and cook for 2 minutes more. Reduce the heat to very low and continue cooking the pork chops, turning once, until an instant-read thermometer inserted into the center of a chop away from the bone registers 140°F (60°C), about 6 minutes per side. Transfer to a platter, cover loosely with foil, and let rest for 3 to 5 minutes."
<https://leitesculinaria.com/77366/recipes-maple-brined-pork-chops.html>