Remove pork chops from the refrigerator 20–30 minutes before cooking. Allowing them to reach near room temperature ensures more even cooking. Pat them dry thoroughly with paper towels — moisture inhibits proper browning.

Mix salt, pepper, garlic powder, paprika, and onion powder. Coat both sides of the chops evenly. Proper seasoning is critical for steakhouse-style flavor.

Place a heavy skillet over medium-high heat. Add olive oil and allow it to shimmer. A properly heated pan is essential for achieving a golden crust.

Carefully place chops in the pan. Do not move them for 3–4 minutes. This resting contact allows the Maillard reaction to develop a flavorful crust. Flip once a deep golden-brown surface forms.

Reduce heat slightly and add butter. As it melts, spoon the butter over the chops. This technique enhances flavor and prevents dryness.

Continue cooking until internal temperature reaches 63°C / 145°F. A meat thermometer removes guesswork and prevents overcooking — the most common pork mistake.

In a bowl, mix brown sugar, soy sauce, Worcestershire sauce, Dijon mustard, honey, and minced garlic.

Lower heat and spoon glaze into the pan. Allow it to bubble gently, coating the chops. The sugars will thicken and create a glossy finish.

Remove chops and rest for 5 minutes. Resting allows juices to redistribute, ensuring tenderness.