So.... if you're a passible cooking guru (ie. most things you make usually don't need much babysitting - if any at all), this may be just the short challenge you've been looking for.
As one who's NEVER seared on HIGH (⚡️stove) - there was a big learning curve in the way of prep for me:
If you live in a smol 1bdrm appt with an asthmatic... I do not recommend it if they're to be in the area within an hour. That's how long you'll need for the litteral (white) smoke to clear. Make sure you're in a well ventilated area. If you think it's sufficient - nope. Go get one of those huge ass foyer-window sized or larger portable fans. You know; the huge one your Grand probably had/ has like 20 of (one for every room), and then go get the rest. Face them all outward from the kitchen, and pointed at every windowed room in the house. Make sure the windows and doors of each room are wide open. Unless you feel safe enough, refrain from opening/ cracking the front and back doors. You will be tempted.
All safety protocols aside: it definitely was fast, smelled amazing and looked super juicy. Haven't tasted it yet but my mouth is watering just by the looks of them.
AFTER DINNER UPDATE:
MOUTH WATERING!
Though, if you're starting from frozen** for a 3/4" -> 1", add a few extra mins, or you're forced to pop them in the microwave for finishing.
**I do not - DO NOT - DON'T - recommend any stage of "rare" for pork. Unless you like your chops with a side of parasites.
