I agree. For thin chops, hot and quick is the way to go. They are done in next to no time.You said you're using thin chops. I think by the time any fat renders, they will be done and if you try to brown them afterward, they'll be overcooked and dry. Just heat a couple teaspoons of oil till just smoking and brown your chops on both sides. It won't take long.
Also, personally, I don't think paprika has a lot of flavor. I like to use thyme or sage. I also love Penzey's Greek seasoning - lemon, oregano and garlic - or Mural of Flavor seasoning on pork.
I agree about the paprika. I thought it was because I had the grocery store paprika, so I bought some Hungarian paprika and it was pretty ho hum too. Now, the same brand of hot Hungarian paprika, that stuff has flavour.