That looks to me like a center cut bone in loin chop. They are easily cooked whole, much more difficult to cook as chops. Do nothing smaller than a double chop.
I think a good starting point is to rub with garlic, then medium grind pepper and kosher salt, if you want to use a more flavored rub, put it on after the garlic and before the salt and pepper. Oh, do not over trim, you want that layer of fat.
Run or grill or smoker hot, sear the sides and then reduce heat, or go indirect, and cook to 145F internal. Remove from heat and rest, your finished temperature should be 150F-155F when fully rested. I tent with foil when resting.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."