Remove the dry-aged bone-in pork chops from the refrigerator at least 30–45 minutes before cooking so they come to room temperature. Pat both sides and the exposed bone dry with paper towels.

Season

Generously season both sides and the exposed bone with kosher salt, then sprinkle the black pepper, garlic powder, and smoked paprika evenly over both faces. Press the seasoning gently into the meat so it adheres.

Searing and Oven Finishing

Preheat oven and pan

Preheat your oven to 400°F (205°C). Place a heavy ovenproof skillet (cast iron preferred) on the stove over medium-high heat while the oven heats.

Sear the chops

When the skillet is smoking slightly, add the neutral oil and swirl to coat. Carefully place the pork chops in the skillet, presentation side down first, leaving space between them. Sear without moving for 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side 2–3 minutes to develop color on both sides and on the exposed bone edge—use tongs to sear the bone edge briefly if it needs color.

Add butter and aromatics

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme sprigs, and rosemary to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the butter and aromatics over the top of the chops for 30–60 seconds to build flavor.

Finish in the oven

Transfer the skillet to the preheated oven. Roast until the internal temperature reaches 135°F (57°C) for medium-rare to medium (or 140°F/60°C if you prefer more done). For 1.5–2-inch chops this typically takes 6–10 minutes; start checking with an instant-read thermometer at 6 minutes. Remember the temperature will rise a few degrees while resting.

Resting and Serving

Rest

Remove the skillet from the oven and transfer the chops to a cutting board or plate. Tent loosely with foil and rest for 8–10 minutes to allow juices to redistribute.

Finish and serve

If desired, sprinkle a pinch of coarse sea salt over each chop. Optionally squeeze a lemon wedge (or a quick splash of apple cider vinegar) to brighten the flavor. Serve whole or slice off the bone and cut into thick slices, spooning any pan juices and softened garlic over the meat.