Preheat your oven to 400°F (200°C) and take the pork chops out of the refrigerator to let them come to room temperature for about 10 minutes.

Using a sharp knife, score the fat strip on the side of each pork chop at 1-inch intervals to prevent curling, then season the meat generously with salt and pepper on all sides.

Heat an oven-safe skillet or cast-iron pan over medium-high heat and add the olive oil; once hot, place the chops fat-side down using tongs to render the fat until crispy, about 2 minutes.

Lay the chops flat in the pan and sear for 3-4 minutes on one side until a deep golden-brown crust forms, then flip them over.

Add the butter, crushed garlic cloves, and fresh thyme sprigs to the pan, allowing the butter to foam and bubble around the meat.

Tilt the pan slightly and spoon the hot foaming butter over the pork chops repeatedly for about 1-2 minutes to infuse them with the garlic and herb flavors.

Transfer the skillet directly into the preheated oven and roast for 6-8 minutes, or until the internal temperature reaches 145°F (63°C).

Remove the pork chops from the pan and place them on a cutting board or warm plate to rest for at least 5 minutes before serving to allow the juices to redistribute.