Trim any excess fat from pork chops and pat them completely dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika if using.

Heat olive oil in a cast iron skillet or heavy-bottomed pan over medium-high heat until shimmering.

Place pork chops in the pan without overcrowding. Sear for 3 to 4 minutes on each side until a golden crust forms. Avoid flipping too often.

Reduce heat to medium and add butter to the pan. Let it melt.

Stir in minced garlic and saute until fragrant, about 30 seconds. Baste the chops with the melted garlic butter for 1 to 2 minutes.

Use a meat thermometer to ensure the internal temperature reaches 145°F.

Remove the chops from the pan and let them rest for 5 minutes before serving.