This is so easy people. Set your oven to 200 degrees or the lowest setting. Generally, pork chops overcook in seconds and the reason for the low temperature of 200 degrees.
On the stove top, heat a pan to medium-high heat, closer to medium heat. Add olive oil to the pan ( 3-4 Tbsp) (I like cast iron here, helps achieve a better crust). Don’t just use butter, it will burn. The milk solids in the butter want to burn at high temperatures. You could use clarified butter. The second option is once the pork chops come out of the oven you could add butter to the pan and baste the pork with the yummy butter.
Note: Remove as much of the spice rub leftover pieces as you can from the pork chops so they will not burn in the pan.
Add the pork to the pan, one at a time. Every piece you add the pan causes the heat from the pan to drop. Add each piece of pork chop about 10-15 seconds apart.
Sear one side, about 2 minutes then flip them over and start basing the pork chops with a spoon covering the pork chops with the olive oil already in the pan.
After both sides are seared place the pork into the oven for 4 to 6 minutes or until you hit 140 internal temperature. The timing will vary depending on how thick the pork chops you purchased. Thick, thin, bone-in, bone-out, you know ?
Once out of the oven, remove the pork chops from the cooking tray or pan and rest the pork for 4-6 minutes covered with aluminum foil.