Pat the chops dry: Use paper towels to remove surface moisture. Dry meat browns better and forms a nice crust.

Season generously: Sprinkle both sides with salt, pepper, and a pinch of smoked paprika if using. Press seasoning in so it sticks.

Preheat the pan: Heat a large skillet over medium-high heat. Add the oil and 1 tablespoon of butter. When the butter foams and sizzles, you’re ready to cook.

Sear the chops: Lay the pork chops in the hot pan without crowding. Don’t move them for 3–4 minutes, until a deep golden crust forms. Flip and sear the other side for 2–3 minutes.

Adjust heat and cook through: Lower to medium. Cook until the internal temperature hits 140–145°F at the thickest part. Total time depends on thickness—usually 6–10 minutes. Transfer to a plate and tent loosely with foil.

Build the garlic butter: Reduce heat to medium-low. Add remaining 3 tablespoons of butter to the skillet. Stir in minced garlic and cook 30–60 seconds, just until fragrant. Don’t brown the garlic.

Deglaze: Pour in chicken broth and scrape up any browned bits from the pan. Let it simmer for 1–2 minutes to reduce slightly.

Finish with lemon and herbs: Add a squeeze of lemon juice (start with 1–2 teaspoons), a pinch of zest, and chopped parsley or thyme. Taste and adjust salt, pepper, and lemon.

Return the pork: Add the chops and any juices back to the pan. Spoon sauce over the top and warm for 1 minute.

Rest and serve: Let the chops sit off heat for 3–5 minutes so the juices settle. Spoon on extra garlic butter and top with fresh herbs. Serve with your favorite low-carb sides.