Prep the chops. Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper. If you like, add a light sprinkle of garlic powder and onion powder for extra depth.

Make the herb butter. In a small bowl, mix softened butter with minced garlic, chopped herbs, a pinch of salt, a few grinds of pepper, and a little lemon zest. Stir until well combined and set aside.

Heat the pan. Place a large skillet (cast iron works best) over medium-high heat. Add a drizzle of olive oil and let it get hot until shimmering but not smoking.

Sear the chops. Lay the pork chops in the pan without crowding. Sear for 3–4 minutes on the first side until deep golden brown. Flip and sear the second side for another 3–4 minutes.

Baste with butter. Reduce heat to medium. Add half of the garlic herb butter to the pan. Tilt the skillet and spoon the melted butter over the chops for 1–2 minutes. The butter should bubble gently, infusing the meat with flavor.

Check doneness. Use an instant-read thermometer. Chops are done at 145°F (63°C). If they need more time, lower the heat and cook another 1–3 minutes, basting occasionally.

Rest the meat. Transfer the chops to a plate and tent loosely with foil for 5 minutes. This helps the juices redistribute and keeps the meat tender.

Make a quick pan sauce. Return the skillet to medium heat. Add a splash of chicken broth (about 1/3 cup) and scrape up any browned bits. Squeeze in a little lemon juice and whisk in the remaining garlic herb butter until smooth and slightly thickened.

Serve. Spoon the pan sauce over the rested pork chops. Sprinkle with extra chopped herbs and a pinch of red pepper flakes if you like a kick.