Step 1: Remove your bone-in pork chops from the refrigerator 15-20 minutes before cooking to bring them closer to room temperature. Pat them thoroughly dry with paper towels. Season both sides generously with salt, pepper, smoked paprika, garlic powder, and onion powder.
Step 2: Heat olive oil in a heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat until it shimmers and is just starting to smoke lightly.
Step 3: Carefully place the seasoned pork chops in the hot skillet, ensuring not to overcrowd the pan. Sear for 3-4 minutes per side, until deeply golden brown and a beautiful crust has formed.
Step 4: Once both sides are seared, reduce the heat to medium-low. Add the unsalted butter, minced garlic, fresh rosemary, and fresh thyme to the skillet.
Step 5: As the butter melts, tilt the pan slightly and use a spoon to baste the melted garlic herb butter over the pork chops continuously for another 4-6 minutes, flipping them once or twice. Continue cooking until the internal temperature of the pork chops reaches 145°F (63°C) when measured with an instant-read thermometer inserted into the thickest part of the meat, avoiding the bone.
Step 6: Transfer the cooked pork chops to a cutting board or plate. Tent loosely with aluminum foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute.
Step 7: While the pork chops are resting, add the chicken broth to the skillet and bring it to a simmer, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon. Continue to simmer for 1-2 minutes until slightly reduced. Pour the pan sauce over the rested pork chops, garnish with fresh parsley if desired, and serve immediately.