Pat pork chops dry. Season each side with salt and pepper. Sprinkle Italian seasoning on all sides. Let rest for 5 minutes or up to 1 day in the fridge.
Preheat a cast-iron skillet over medium-high heat. Add oil, swirling to coat pan.
Once oil is hot, add pork chops. They should not be touching. Cook for 2 minutes, until a golden crust starts to form. Flip and cook for 3 more minutes. Turn every two minutes, until a thermometer in the thickest part of the chop reaches 150°F, about 10 minutes total cook time.
Let rest for 5 minutes before serving.
Garnish the slaw with fennel fronds and fresh herbs, if desired, and serve with pork.