sea salt and freshly ground black pepper — to taste
olive oil — for cooking
Combine the herbs, garlic and oil on a plate or platter to hold the chops.
Place the chops on top of the herb/garlic/oil mixture. Turn the chops over, coating both sides completely. Cover the chops with plastic wrap and marinate in the refrigerator for 4 – 6 hours (Try to marinate for at least 1 1/2 hours), turning once or twice so that both sides absorb the herb/oil mixture.
Preheat the oven to 400°F. Remove the chops from the marinade and brush off the herbs and garlic pieces*. Thoroughly dry the chops with paper towels. Season both sides with kosher or sea salt and pepper. and let stand for 10 minutes to come to room temperature.
Heat a large, oven-proof sauté pan over high heat. When the pan is very hot, add enough olive oil to cover the bottom of the pan by about 1/8-inch. Heat the oil for about 30 seconds. (Make sure your exhaust fan is on.) Add the chops to the pan, making sure that there is space between them. Sear for 2 to 3 minutes, until the chops are caramelized and brown. Turn to the other side and sear for 2 to 3 minutes.
Pour off any excess fat from the pan and transfer to the oven. Continue cooking for 6 to 8 minutes, until slightly firm to the touch and medium rare. Transfer the chops to a warm platter, tenting loosely with aluminum foil and let rest for 5 minutes.