Step 1

Let the pork chops rest at room temperature for 30 minutes before cooking (optional, see NOTE). Pat the meat dry and sprinkle all over with the garlic powder, pepper and salt.

Step 2

In a 10- or 12-inch stainless steel or cast-iron skillet over medium-high heat, heat the oil until shimmering. And the pork chops and cook, pressing with tongs occasionally to ensure they have good contact with the skillet, until nicely browned, 3 to 4 minutes.

Step 3

Reduce the heat to medium and, using tongs, stand the chops on their side in the pan, fat side down, to render some of the fat, about 1 minute. Lay the chops down on the uncooked side; add the butter, crushed garlic cloves, fresh thyme sprigs, fresh rosemary sprigs and/or fresh sage sprigs; and cook, regularly tilting the skillet and using a large spoon to baste the chops with the butter, until the meat has an internal temperature of about 135 degrees, 4 to 8 minutes (see NOTE). Transfer the pork chops to a cutting board, serving platter or individual plates, cover loosely with foil and let rest for 5 minutes. (During this time, the internal temperature of the meat should rise to 145 degrees, which is considered medium-rare.) Serve hot, with the butter and the aromatics from the skillet poured over the top, if desired.

Step 4

NOTE: Letting the pork chops rest at room temperature before cooking reduces the overall cooking time by a few minutes and ensures a slightly more even cook.