Pre-heat oven to 400 degrees.

Rub in salt, ground back pepper, and dried rosemary into each pork chop and let them sit out in room temperature for 20-30 minutes.

Melt butter and oil in cast iron skillet on medium-high heat.

Once butter starts to froth / oil starts to ripple, add the chops to the skillet, leaving them in the same place for 2-3 minutes in order to create a crust.

Use tongs to flip chops and sear the other side.

Once both sides have a golden brown crust, use the tongs to sear the edges.

Add the garlic by pushing around the pan to heat but not burn and scoop on top of each chop.

Finish off chops by placing the skillet in the oven for 7-10 minutes. (Make sure internal temperature of the meat is 145 degrees!)

Take the pork chops out of the oven and let them rest for 5-10 minutes so the juices are reabsorbed into the meat.

Serve and enjoy!