First Step: Pat dry the 4 one-inch thick boneless pork chops with a paper towel to remove any moisture, which helps the seasoning stick better and promotes a nice sear on the surface.

Second Step: Sprinkle 1/2 teaspoon of taco seasoning on each side of the pork chops, then rub it in with your fingers for even coverage, ensuring every bite is packed with that bold Mexican flavor; season in advance if you can, like overnight, for deeper taste, or add a bit extra if cooking right away.

Third Step: Heat a 12-inch cast iron skillet over medium-high heat and add 1 tablespoon of avocado oil, letting it get hot so the pork chops can sear properly without sticking, which typically takes about 1-2 minutes.

Fourth Step: Cook the pork chops for 5 to 6 minutes undisturbed on one side to get a golden crust, then flip them and cook the other side for another 5 to 6 minutes, aiming for an internal temperature of 145°F for juicy, safe results; for vegan swaps, use firm tofu and reduce cook time to 3-4 minutes per side to avoid overcooking.

Fifth Step: Repeat the cooking process with the remaining pork chops if needed, adding the rest of the avocado oil as necessary to maintain that perfect sear, and use tongs to hold the fat cap against the hot skillet for extra crispness if desired.

Final Step: Remove the pork chops from the heat and let them rest for 2 to 3 minutes to lock in juices, then garnish with fresh cilantro as needed before serving; for low-calorie options, pair with veggies like a simple salad to keep things light and balanced.