Trim any excess fat from the pork chops and pat them completely dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika if using. Let them sit at room temperature for about 5 minutes while you heat your pan.

Heat olive oil in a cast iron skillet or heavy-bottomed pan over medium-high heat until it shimmers (you'll see ripples across the surface). Carefully place the pork chops in the pan without overcrowding, leaving at least an inch between them. Sear for 3-4 minutes on the first side without moving them, allowing a deep golden-brown crust to form.

Flip the chops using tongs and sear for another 3-4 minutes on the second side. Once both sides have a golden crust, reduce the heat to medium and add butter to the pan. Once the butter melts and starts foaming, immediately add the minced garlic. Turn the heat down to prevent the garlic from burning.

Tilt the pan slightly and use a spoon to baste the pork chops continuously with the garlic butter for 1-2 minutes. Insert a meat thermometer into the thickest part of the chop to check that the internal temperature reaches 140°F. Remove from heat and transfer to a plate. Let the chops rest for 5 minutes before serving. The temperature will rise to 145°F during resting.