Slight change in technique:
Before anything, brine for as long as possible (even an hour will increase tenderness and flavor) in a solution of 3 tbsp of salt and 4 tbsp of brown sugar in about 4 cups of room temp water. After removing the chops from the brine, dry them off and sprinkle both sides of the chops with fresh ground pepper and adobo seasoning. I seared the meat in my cast iron pan on high heat, then threw the whole thing in the oven for 10 minutes at 350 degrees. Let rest for 5-10 minutes before plating over a bed of lettuce. Drizzle with the garlic lime vinaigrette (for which the garlic clove was grated on a Microplane instead of chopped).