• 1 or 1-1/2 lbs. sliced pork chops (boneless or bone-in)
• salt
• pepper
• garlic clove (optional)
• non-stick skillet
• Pam

Take the pork chops out of their package and spread out on a cutting surface.  Slice the garlic clove in half and rub the raw edge of the garlic clover over the top side of all the chops.  Lightly salt and pepper the chops.  Turn over and repeat with the other half of the garlic clove and lightly salt and pepper again.  Allow to sit for a few minutes while you prepare the skillet.

Spray the cold non-stick skillet with Pam and place on burner.  Turn the heat to high and pre-heat the skillet for 45 seconds.  Arrange the pork chops in one flat layer.  If you can’t fit all the chops into the skillet, divide your chops in half and cook them in two separate batches.  Depending on the thickness of your pork chops, brown one side for 3-5 minutes.   Spray the uncooked sides with Pam and turn over.  Brown on the second side for 3-5 minutes.  Slice into the thickest part of the thickest chop and check for done-ness.  You should see no pink whatsoever.  If you see pink, cook 2 minutes more on each side and test again (slice into a different part of the meat).  Repeat as necessary.  Serve warm, typically one chop per person unless you purchased thinly sliced chops.