Pat the pork chops completely dry with paper towels. This is a crucial step for achieving a good sear. Season both sides generously with salt, pepper, garlic powder, and paprika, if using.

Heat the olive oil in a heavy-bottomed skillet (cast iron or stainless steel work best) over medium-high heat until it shimmers. You want the pan to be hot enough to sear the pork immediately.

Carefully place the seasoned pork chops into the hot skillet, ensuring not to overcrowd the pan. You may need to cook them in batches depending on the size of your skillet. Do not move the chops for at least 3-4 minutes to allow a nice crust to form.

Flip the pork chops using tongs. If using butter and herbs, add them to the pan now. Tilt the pan slightly and use a spoon to baste the chops with the melted butter and infused oil for the remaining cooking time.

Continue to cook for another 3-4 minutes on the second side, or until the internal temperature reaches 145°F (63°C) in the thickest part of the chop. Thin chops cook very quickly, so monitor them closely to avoid overcooking.

Remove the pork chops from the skillet and let them rest on a clean plate or cutting board for at least 5 minutes before serving. This allows the juices to redistribute, ensuring a tender and moist chop.