Take pork chops out of the refrigerator and let rest at room temperature for 15 minutes.

Pat pork chops dry with paper towels and season all sides by pressing into a mixture of 2 tablespoons kosher salt, 1 tablespoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary.

Preheat skillet over medium-high heat for 2 to 3 minutes, until a drop of water sizzles immediately.

Add 3 tablespoons olive oil to the hot skillet and swirl to coat. Place pork chops in the pan and sear undisturbed for 4 to 5 minutes.

Flip pork chops and sear the second side for another 4 to 5 minutes, until both sides are golden brown.

Check the internal temperature with a meat thermometer; cook until it reaches 145°F. If needed, cover the skillet and reduce heat to medium for 2 to 3 minutes to finish cooking.

Transfer pork chops to a plate, tent with foil, and leave skillet over heat. Add minced garlic to the skillet and cook for 30 seconds until fragrant.

Pour in 1/2 cup broth and 2 tablespoons lemon juice, scraping up fond from the bottom of the pan.

Remove skillet from heat and stir in 2 tablespoons butter until melted into a silky sauce.

Place pork chops on plates and spoon the garlic herb sauce over the top before serving immediately.