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Remove the pork from the refrigerator. Immediately pat dry, then season on both sides with ½ teaspoon salt and the black pepper. Let stand at room temperature for at least 15 minutes before cooking; if time allows, let stand 30 minutes.
In a wide, shallow bowl, stir together the flour, paprika, mustard, garlic powder, onion powder, and cayenne pepper.
Working one at a time, dredge each pork chop in the flour mixture, shaking off any excess. Transfer to a clean plate.
Heat the oil in a large, deep skillet over medium-high heat. Add 1 tablespoon of the butter. Once the butter is melted, carefully lower in two of the pork chops.
Cook 3 minutes on the first side without disturbing, until the pork is deeply golden and releases easily from the pan. Flip and cook an additional 45 to 90 seconds on the other side, until it reaches 135°F degrees.
Transfer the fried pork chops to a plate or cutting board and cover to keep warm. Add the remaining 1 tablespoon butter to the skillet, then repeat with the remaining two chops.
Cover and let rest for 5 minutes. Enjoy warm with a squeeze of lemon juice and sprinkle of herbs.