Pat dry and season generously. Blot the pork chops with paper towels. Season both sides with salt, pepper, smoked paprika, onion powder, and garlic powder. Let them sit at room temperature for 15 minutes to take the chill off.

Preheat your pan. Place a large cast-iron or stainless-steel skillet over medium-high heat. Add a thin layer of oil and heat until it shimmers.

Sear for a crust. Lay the chops in the hot pan without crowding. Sear for 3–4 minutes per side until well browned. Don’t move them too much—let the crust form.

Lower heat and baste. Reduce heat to medium-low. Add 2 tablespoons of butter, the minced garlic, and a few sprigs of thyme or rosemary. Tilt the pan and spoon the melted butter over the chops for 1–2 minutes.

Check temperature. Use an instant-read thermometer. Pull the chops at 140–145°F in the thickest part. Thinner chops can cook through more quickly; thicker ones may need an extra minute or two after searing.

Rest the meat. Transfer chops to a plate and tent loosely with foil. Rest for 5 minutes so the juices redistribute.

Make a quick pan sauce. In the same skillet, add a splash of chicken broth to deglaze, scraping up browned bits. Stir in 1 tablespoon butter and 1 teaspoon Dijon, plus a squeeze of lemon. Simmer 1–2 minutes until slightly thickened.

Serve. Spoon the sauce over the chops. Garnish with fresh herbs and an extra grind of black pepper.