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If your chops are around 1 inch thick, preheat the oven to 400°F. If they are thin (½ inch), they can simply be seared.
In a small bowl, mix the kosher salt, black pepper, paprika, and garlic powder. Rub the mixture on both sides of the chops.
When your oven has reached 400℉, sear the chops: Heat a large, oven-safe, heavy-bottomed skillet (such as a cast-iron skillet) over high heat for about 3 minutes. Spray it with cooking spray. Add the chops and sear them for 2 minutes per side, without moving them, until well browned. If the skillet becomes too hot, lower the heat to medium-high.
You can also sear the fat strip briefly - for about 30 seconds - although that's not mandatory.
If your chops are ½-inch thick, they should be ready now (check with a thermometer - their internal temperature should reach 145°F). Transfer them to a platter, loosely cover them with foil, and allow them to rest for 3 minutes before serving.
If your chops are ¾ to 1 inch thick, place them in the oven and bake to an internal temperature of 145°F. This should take between 8 and 10 minutes, depending on your oven and the thickness of the chops.
Transfer the chops to a platter, tent them with foil, and allow them to rest for 5 minutes before serving.