Generously salt and pepper both sides of your pork chops and let stand for 20-30 minutes.
Preheat your oven to 425 degrees F.
Heat a large cast-iron skillet over high heat. Add 1-2 Tbs. of coconut oil and coat pan (pouring off any excess).
Sear 2 pork chops on one side until you achieve a golden crust (4-5 minutes).
Flip the pork chops and sear the other side (another 3-4 minutes).
Using tongs, brown the fatty edges of the chops. Transfer chops to a clean plate.
Carefully wipe skillet clean, add more coconut oil and repeat searing process for additional 2 chops.
Add reserved pork chops back into skillet and transfer to oven. Use an instant-read, leave-in thermometer set at 145 degrees to accurately time cooking. The thermometer should be placed in the thickest part of the meat, not touching the bone or the pan. This won’t take long – anywhere from 3-8 minutes depending on the thickness of the meat and how long you seared.
Once the temp has reached 145 degrees, remove skillet from oven and transfer chops to a clean plate to rest for 5 minutes.