Generously season pork chops with salt and pepper (note 1). Slice the pork fat at 1inch/2.5cm intervals to prevent the pork chops from curling. Bring up to room temperature (note 2).
In a heavy-based pan (or cast iron), add olive oil and garlic cloves. Sear garlic on medium heat for 1 minute or until lightly golden and aromatic.
Turn the heat up to high and pan sear pork chops for 1 minute per side, undisturbed. Using a pair of tongs to stand the pork chops with the fat sides on the pan for about 30 seconds. This will help render and caramelise the fat a little (extra flavour!).
Add butter sauce ingredients to the pan, turn the heat down to low. Tilt the pan away fro you and baste the pork chops with a spoon constantly for about 2 minutes or until cooked to liking. (note 3)
Transfer pork chops and garlic butter sauce onto a serving dish, loosely cover with foil for 3 minutes before serving.