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Combine butter, thyme, and rosemary in a small bowl. Set aside.
Dab pork chops dry with a paper towel and generously season with kosher salt & pepper.
Heat oil in a large skillet or pan (cast iron is best) over medium-high heat.
Add pork chops and sear for 2 minutes or until golden brown. Flip the chop over and sear for 2 minutes until browned.
Reduce the heat to medium and continue to cook the chops until they reach 138-140°F in the thickest part of the chop, about 6-8 minutes more, turning as needed.
Remove the chops from the pan and place them on a plate to rest.
Add the herbed butter to the hot pan and whisk to scrape up any brown bits in the pan. Let cook for about 1 minute or until fragrant and bubbly.
Stir in minced garlic if using and cook just until fragrant.
Spoon the butter from the pan over chops and serve.