salt and pepper
1 tablespoon extra-virgin olive oil
4 tablespoons butter
1/4 cup packed light brown sugar
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon paprika
1/4 teaspoon dried thyme
Preheat oven to 400 degrees. Pat pork chops dry with paper towels and season both sides with salt and pepper. Heat oil over medium-high heat in an oven-proof skillet. (Cast iron or stainless steel) When the oil is hot, add pork chops. Cook for 5 minutes, flip over and cook for 4 minutes. Remove from skillet and cover to keep warm. Turn heat down to medium-low and add butter. When butter is melted, add brown sugar, garlic, red pepper flakes, paprika, and thyme. Cook for 1 minute. Return pork chops to skillet and spoon butter mixture over them. Bake for 10 to 14 minutes or until pork chops reach an internal temperature of 145 degrees. You can pull it out of the oven when it is a few degrees below 145. The temperature will rise a few degrees. Plate pork chops and spoon sauce over them. Boneless pork chops can be used. They will cook a little faster.