Pat the pork chops dry. Moisture is the enemy of a good sear. Use paper towels to dry both sides thoroughly.

Season generously. Sprinkle both sides with salt, pepper, and a light dusting of smoked paprika if using. Seasoning early helps the salt penetrate the meat.

Make the lemon-garlic marinade. In a small bowl, combine 2 tablespoons olive oil, the zest of 1 lemon, 2 tablespoons lemon juice, and minced garlic. Stir in a pinch of red pepper flakes if you like a little heat.

Marinate briefly. Rub the mixture over the chops and let them sit for 15–20 minutes at room temperature. This short rest boosts flavor and promotes even cooking.

Preheat and prep the pan. Heat a large skillet (cast iron or stainless) over medium-high. Add 1 tablespoon olive oil. If finishing in the oven, preheat to 400°F (200°C).

Sear the chops. Place the chops in the hot pan without crowding. Sear 2–3 minutes per side until deeply golden. Don’t move them around; let the crust form.

Add aromatics and butter. Reduce heat to medium-low. Add 1 tablespoon butter and a handful of chopped parsley or thyme. Tilt the pan and spoon the melted butter over the chops for 30–60 seconds.

Finish cooking. You can finish on the stovetop over low heat or transfer the skillet to the oven. Cook until the internal temperature reaches 140–145°F (60–63°C), about 4–8 minutes depending on thickness.

Make a quick pan sauce. Remove the chops to a plate and tent loosely with foil. Add a splash (1/4 cup) of chicken broth to the skillet. Stir and scrape up browned bits. Add 1–2 teaspoons lemon juice and any resting juices from the chops. Reduce slightly, then swirl in 1 teaspoon butter for gloss.

Serve. Spoon the sauce over the pork chops. Finish with fresh parsley and a final sprinkle of lemon zest for brightness.