Pat each chop dry, then rub with salt, pepper, garlic powder, and thyme—make sure all sides get an even coat.

Warm a heavy cast-iron or stainless-steel pan over medium-high heat for 2–3 minutes, until it sizzles droplets of water.

Swirl in olive oil, then drop in butter—listen for that gentle hiss (the fat should shimmer, not smoke).

Place pork chops in the pan, leaving space between them; press down lightly so the surface contacts the pan. Cook for 4 minutes without moving—this builds a golden, seasoned crust.

Turn chops over with tongs, reduce heat to medium, and cook 3–4 more minutes for medium doneness (145 °F internal). Use an instant-read thermometer if you have one.

Transfer chops to a plate and tent loosely with foil; let rest 5 minutes. This pause lets the juices redistribute for moist, tender meat.

Slide them onto your serving plates, sprinkle parsley or a lemon squeeze, and watch your family circle the table.