Bring chops to room temp: Set them out for 20–25 minutes. Even temperature equals even cooking.
Preheat: Heat oven to 400°F (200°C). Place a heavy oven-safe skillet (cast iron works best) on the stovetop.
Mix garlic butter: Stir melted butter, garlic, thyme, rosemary, lemon juice, and optional red pepper flakes. Set aside.
Pat the pork chops dry with paper towels. Dry surfaces sear better.
Combine salt, pepper, smoked paprika, garlic powder, and onion powder. Sprinkle the mix on both sides.
Rub in a light coating of olive oil.
Heat 1 tablespoon olive oil in the hot skillet over medium-high until it shimmers.
Add pork chops and sear 2–3 minutes per side until golden-brown. Don’t move them while searing—you want that crust.
Turn off the heat. Spoon the garlic butter over the chops, letting it run under and around them.
Transfer skillet to the oven. Bake 6–10 minutes, depending on thickness and starting temperature.
Check internal temperature: Pull them at 140°F (60°C). Carryover heat will bring them to 145°F while they rest.
Let chops rest 5–7 minutes in the skillet or on a plate tented with foil.
Spoon buttery pan juices over the top. Finish with parsley and an extra squeeze of lemon.
1-inch chops: 6–8 minutes in the oven after searing
1.25-inch chops: 8–10 minutes in the oven after searing
Always trust a meat thermometer over the clock.
