Remove pork chops from the refrigerator 15–20 minutes before cooking. Allowing them to reach near room temperature promotes even cooking. Pat the chops dry with paper towels to remove excess moisture, which helps achieve a golden sear.

Season both sides with salt, black pepper, and optional spices.

Place a large skillet over medium-high heat. Add butter or oil and allow it to heat fully. Properly heated fat prevents sticking and ensures a beautiful crust.

Place the pork chops in the skillet without overcrowding. Cook undisturbed for several minutes until a golden-brown crust forms. Flip using tongs and repeat on the other side.

Avoid frequent flipping, as this disrupts browning.

Reduce heat to medium. Add garlic to the skillet, allowing it to cook gently in the rendered fat. Stir carefully to prevent burning.

If making a sauce, add cream or broth. Stir gently, scraping flavorful bits from the pan. Simmer briefly.

Cook until pork reaches safe internal temperature (about 63°C / 145°F). Remove from heat promptly.

Allow chops to rest for 5 minutes before serving to retain juices.