Remove pork chops from refrigerator 30 minutes before cooking to bring to near room temperature. Pat each chop dry on all sides with paper towels; dry surfaces sear better.

Season

In a small bowl combine kosher salt, black pepper, garlic powder and smoked paprika. Rub olive oil over both sides of each chop, then evenly rub the spice mixture over the chops. Sprinkle chopped rosemary, thyme leaves and lemon zest over both sides and gently press so herbs adhere.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat. Heat until very hot, about 3–5 minutes. Add a thin film of oil if the pan is not well seasoned (about 1 tsp).

Sear

Place chops in hot skillet, bone side away from you, leaving space between each chop. Sear without moving until a deep golden-brown crust forms, about 3–4 minutes. Flip and sear the other side for 2–3 minutes.

Finish cooking

Reduce heat to medium or transfer skillet to a 375°F (190°C) oven to finish, depending on chop thickness. Cook until internal temperature at the thickest part (not touching bone) reaches 140°F (60°C) for slightly rosy center or 145°F (63°C) if you prefer fully done, about 4–8 more minutes depending on thickness. Use an instant-read thermometer for accuracy.

Rest

Transfer chops to a cutting board or plate and tent loosely with foil. Rest for 5–7 minutes (carryover will raise temperature a few degrees).

Pan Sauce (optional but recommended)

While chops rest, keep skillet over medium heat. If pan is excessively greasy, spoon off all but about 1 tablespoon of fat. Add butter to the skillet and melt.

Add the minced shallot and sauté 1–2 minutes until softened and translucent. Add minced garlic and cook 20–30 seconds until fragrant, taking care not to burn.

Deglaze the pan by adding the white wine (or 1 tablespoon stock) and scraping up browned bits from the bottom with a wooden spoon. Let wine reduce by half, about 1–2 minutes.

Pour in chicken stock and bring to a simmer. Reduce the liquid until slightly thickened, about 4–6 minutes.

Whisk in Dijon mustard and heavy cream (if using). Cook 1–2 minutes to incorporate and slightly thicken. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.

Off heat, swirl in 1 tablespoon cold butter to finish the sauce and add gloss. Stir in chopped parsley.

Spoon sauce over rested pork chops and serve with lemon wedges on the side.

Finishing (optional)

Serve each pork chop with a lemon wedge to squeeze over the top, if desired.