Season pork chops with salt, black pepper, Italian seasoning, paprika and garlic powder and set aside.
In a cast iron skillet, heat olive oil over medium heat. When the skillet is really hot add pork chops. Sear until they become brown-golden. It’s about 2-4 minutes each side (time will depend on the thickness of the pork chops).
Pour butter over the pork chops.
Place skillet in the oven and cook until cooked through. It’s about 10-12 minutes or until pork chops get the internal temperature of 145F (Don’t overcook, otherwise they’ll be dry).
Remove from the oven. Using a spoon, pour some of the melted butter left in the skillet onto the pork chops before serving.
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Notes
Make sure to give your pork chops a few minutes to rest before cutting so they can redistribute the moisture.
Thick cut pork chops are ideal as they won't overcook as easily.
If you bring your pork chops to room temperature before cooking, they'll cook more evenly.
To store: Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat: You can reheat leftovers on the stove or in the microwave.
To freeze: Freeze the cooked pork chops in an airtight bag for up to 3 months.