Preheat your oven to 400°F (200°C) and remove the pork chops from the refrigerator 10 minutes prior to cooking to let them reach room temperature.

Using a sharp knife, score the fat strip on the side of each pork chop diagonally at 1-inch intervals, ensuring you do not cut into the meat.

Season the pork chops generously on all sides, including the fat strip, with the coarse sea salt and freshly ground black pepper.

Heat an oven-safe cast iron skillet over medium-high heat and add the olive oil.

Using tongs, place the pork chops in the pan vertically on their fat strip and hold them there for 2-3 minutes to render the fat and get it crispy.

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

Flip the chops, then immediately add the butter, crushed garlic cloves, fresh thyme, and rosemary to the pan.

Tilt the pan slightly so the melting butter pools with the oil and herbs, and use a large spoon to baste the foaming garlic butter over the chops repeatedly for 2 minutes.

Transfer the skillet to the preheated oven and roast for 6-8 minutes, or until the internal temperature reaches 140°F (60°C).

Remove the skillet from the oven and transfer the pork chops to a cutting board or warm plate.

Pour the remaining pan juices over the chops and let them rest for at least 5-10 minutes before serving to allow the juices to redistribute.