Pat the pork chops thoroughly dry with paper towels. This is crucial for achieving a beautiful sear. Season generously on all sides with salt and freshly ground black pepper.

Heat the olive oil in a heavy-duty skillet (cast iron works wonders) over medium-high heat until shimmering. Carefully place the pork chops in the hot skillet, ensuring not to overcrowd the pan. You may need to cook them in batches.

Sear the pork chops for about 3-4 minutes per side, until a deep golden-brown crust forms. Resist the urge to move them around too much during this stage.

Reduce the heat to medium. Add the butter, smashed garlic cloves, and herb sprigs to the skillet. As the butter melts, tilt the pan and use a spoon to continuously baste the pork chops with the fragrant, melted butter mixture for another 3-5 minutes, or until the internal temperature reaches 140-145°F (60-63°C) for medium-rare to medium.

Remove the pork chops from the skillet and transfer them to a clean cutting board or plate. Let them rest for at least 5-10 minutes before serving. This allows the juices to redistribute, ensuring a moist and tender chop.