1. Start by patting your pork chops dry with paper towels. Removing excess moisture helps the seasoning stick better and ensures a nice crust.
2. In a small bowl, mix together the kosher salt, black pepper, garlic powder, smoked paprika, onion powder, dried thyme, and cayenne pepper if you’re using it. This blend is your flavor powerhouse.
3. Generously rub the seasoning mix all over both sides of the pork chops. Don’t be shy—this is where the magic happens.
4. Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and let it warm until it shimmers—this usually takes about 2 minutes.
5. Carefully place the pork chops in the pan. You should hear a satisfying sizzle. Resist the urge to move them around; let them sear undisturbed for about 4-5 minutes until a golden-brown crust forms.
6. Flip the pork chops and add the butter to the pan. As it melts, tilt the pan slightly and spoon the melted butter over the chops repeatedly. This basting step keeps them juicy and adds richness.
7. Cook the second side for another 4-5 minutes, or until the internal temperature reaches 145°F. I always keep a meat thermometer handy—no guessing, just perfect pork every time.
8. Once cooked, transfer the pork chops to a plate and loosely cover with foil. Let them rest for 5 minutes. This allows the juices to redistribute, giving you that tender, melt-in-your-mouth bite.
9. Sprinkle with fresh parsley for a pop of color and a little fresh flavor before serving.

When I first tried basting the pork chops with butter, it felt a little fancy for my everyday cooking, but it really does make a difference. It’s one of those simple touches that turns a good meal into a memorable one.