Preheat your oven to 225 degrees. Make sure the pork chops are dry.
On the stovetop, heat a pan to medium-high heat, closer to medium heat. Add olive oil to the pan ( 4-5 tablespoon) (I like cast iron here, helps achieve a better crust). Don’t just use butter, it will burn. Clarified butter will work because it does not have milk solids, which is what burns when using butter.
Before searing the pork chops on the stovetop, remove as much of the spice rub marinate leftover pieces as you can from the pork chops so they will not burn in the pan. IE the star anise and coriander
Add the pork to the pan, one at a time once hot enough
Sear one side, about 1 minute a side (will depend on how thick your pork chops are, could be 2 minutes a side) 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. Add more olive oil if desired.
After both sides are seared place the pork into the oven for about 10 minutes or until you hit 140 internal temperature. The timing will vary depending on the thickness of the pork chops. Thick, thin, bone-in, bone-out, each will change the cooking time. I suggest you fare on the side of not cooking the pork chops too long Once out of the oven, remove the pork chops from the cooking tray or pan and rest the pork for 3 minutes covered with aluminum foil. (This step helps with the tenderness and moistness)
Perfect Pork Chop Chef TIP: Remove from the oven a few minutes before the timer goes off) then add butter to the pan and baste the pork with the yummy butter using a spoon to finish