You may need to move the oven rack so it is 5 to 6 inches below the heating unit. Set the oven control to broil. (For easy cleanup, line the bottom of the broiler pan with foil before placing pork on rack.) Place pork on broiler pan rack. Broil 9 to 12 minutes, turning once halfway through the broiling, until thermometer reaches 160° F or until pork is no longer pink and an instant-read meat thermometer inserted in center reads 160°F. Sprinkle with seasoned salt and pepper.
Use a heavy nonstick 12-inch skillet, or lightly coat a regular skillet with vegetable oil or cooking spray. Heat the skillet over medium heat 5 minutes. Add the pork chops. Cook uncovered 8 to 12 minutes, turning once halfway through cooking, until pork is brown on both sides, no longer pink in center and an instant-read meat thermometer inserted in center reads 160°F. If the pork chops have extra fat on them, fat may accumulate in the skillet; remove this fat with a spoon as it accumulates. Sprinkle pork with seasoned salt and pepper.
Use only boneless pork loin chops that are 3/4 inch thick. Heat closed medium-size contact grill for 5 minutes. Brush 1 teaspoon vegetable or olive oil on pork; sprinkle with seasoned salt and pepper. Place pork on grill. Close grill. Cook 5 to 7 minutes or until pork is no longer pink in center and an instant-read meat thermometer inserted in center reads 160°F.
Pork chops are a lean cut of meat and don't have much fat throughout the muscles. They can become tough and dry if overcooked so be sure to check for doneness using an instant-read thermometer.
Cut a small slit in the pork chop. The meat should no longer be pink.
Fresh, lean pork should be pink with a white to grayish tint of coloring and have a fine-grained texture. Check that it is trimmed of excess fat around the edges. A little fat running through the meat, called marbling, is desirable because it adds flavor and tenderness. Look for chops that are the same thickness so they will finish cooking at the same time.