Pat the pork chops dry with paper towels to ensure crispiness.

Season both sides generously with salt, black pepper, garlic powder, and onion powder. Let rest at room temperature for about 15 minutes.

Place all-purpose flour in a shallow dish and lightly dredge each chop, shaking off excess flour.

Heat a cast iron or heavy-bottomed skillet over medium-high heat. Add olive oil and warm until shimmering but not smoking, about 2 minutes.

Carefully lay the pork chops in the pan without crowding. Fry for 4-5 minutes on the first side without moving to develop a crust.

Flip and cook the other side for another 4-5 minutes. Lower heat slightly if chops are thick to cook through without burning.

In the last 2 minutes of cooking, add a tablespoon of butter and fresh herbs to the pan. Spoon melted butter over the chops repeatedly.

Check doneness with a meat thermometer aiming for 145°F (63°C) internal temperature or cut into the thickest part to check for slight pinkness.

Transfer pork chops to a plate lined with paper towels and let rest for 5 minutes to redistribute juices.