Not really a recipe so much as a report on a cooking technique. I pulled this out of a cookbook by Tom Hudgens called "The Commonsense Kitchen". You take a pan and put a half cup of olive oil in it. Heat it just a bit on a low flame and then put in some seasoned pork chops. Bring the flame up a little until you can just hear it sizzle a little. Moderate the heat so that this low sizzle keeps up and let them cook around 7 minutes a side. Pull them out when they're firm to the touch.
I did this using a cast iron pan and I don't think I'd do that again. The middle of the pan was warm enough to sizzle but the outside stayed a bit cooler. I ended up turning them around from outside to inside as well as topside to bottom side (if you get my drift). I think a lighter pan would probably work better. The other odd thing about this was that by the time the "bottom side" was cooked, the top side had cooled significantly. I fixed this issue by putting the pan in a warm oven that had been used earlier for baking potatoes.
The result was very good. There was no sear to them but they were extremely tender and moist. They also retained much more porky flavor than chops from the same source cooked in a hotter pan. I'd recommend this if you have some really good quality chops and want to show them off.
Now, what to do with a half cup of pork-flavored olive oil.......?