I use a super-simple method I found in the NY Times years ago. Heat a tablespoon of oil in a large, heavy frying pan and pan-fry the chops for 4 minutes on each side. Then turn off the heat, cover the pan tightly and let it sit for 12 minutes. An instant-read thermometer should read 150°.
This works perfectly every time, even on chops with almost no exterior fat or marbling
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