Step 1: Remove the pork chops from the refrigerator 20-30 minutes before cooking to allow them to reach room temperature for even cooking.
Step 2: Pat the pork chops completely dry on all sides with paper towels to ensure a proper sear.
Step 3: Season both sides of the meat generously with sea salt and freshly ground black pepper.
Step 4: Heat a large cast-iron skillet over medium-high heat and add the oil. Once the oil is shimmering and slightly smoking, add the pork chops to the pan.
Step 5: Sear the chops for 3-5 minutes without moving them until a deep golden crust forms. Flip the chops using tongs.
Step 6: Reduce the heat to medium and add the butter, smashed garlic, rosemary, and thyme to the skillet.
Step 7: Once the butter is foaming, tilt the pan and spoon the hot herb butter over the pork chops repeatedly for 3 minutes.
Step 8: Use a meat thermometer to check the internal temperature; remove the chops from the pan once they reach 140°F (60°C).
Step 9: Transfer the pork chops to a plate and let them rest for at least 5 minutes. The temperature will rise to 145°F (63°C) during this time.
Step 10: Pour any remaining pan juices over the meat and serve immediately.