1. Remove pork chops from fridge and let sit 15–20 minutes. Pat dry and season both sides with salt and pepper.

2. Heat a cast iron skillet over medium-high heat for 2–3 minutes. Add olive oil if using.

3. Place chops in skillet without crowding; sear 3–4 minutes per side until deep golden crust forms.

4. Reduce heat to medium; add butter, garlic, and rosemary. Tilt pan and spoon melted butter over chops for 1–2 minutes.

5. Use a meat thermometer to check for 145°F in the thickest part of chops. Remove from heat once reached.

6. Transfer chops to a plate, tent with foil, and rest 5 minutes before serving.

7. Optional: Deglaze skillet with a splash of chicken broth or white wine, scraping up browned bits, then drizzle sauce over chops.