Pan searing in hot oil or butter to create a nice crust on the outside, i usually cook my steaks about 4 minutes on each side.  If it is thick pieces, you might want to lower the temp after the first sear and then cover it for about 6-10 minutes on medium heat. It doesn't need much seasoning: salt, pepper, and maybe some garlic powder on each side. If you have a meat thermometer for internal temperature reaches 145°F (63°C).

I was just reading about brining in salt solution beforehand for about 1/2 - 2 hours to make it juicer. (1/4 cup salt per quart of water) Rinse and pat dry. 

Also said to let it sit out for a half hour to let the chops get room temp, even temp all over if not brining.