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Marinate the pork chop in buttermilk overnight or for at least 2 hours. Rinse, pat dry, and season with salt and pepper. Let rest at room temperature for 30 minutes.
In a large skillet, heat 1-2 tablespoons of canola oil at medium-high heat until the pan is hot. Add the pork chops; they should sizzle as they touch the pan. Sear for 1 minute. Flip and sear for 1 minute more. Turn down the heat to medium and continue cooking, turning periodically until the chops reach an internal temperature of 120º when testing in the thickest part, about 2-4 minutes, depending on the thickness of the chops.
Move the pork chops to the edge of the skillet and add butter, herbs, and garlic to the center of the pan. Baste the chops with the butter mixture. Once the internal temperature reaches 135ºF remove from the pan and let rest on a cutting board for 5 minutes.
Pour the butter mixture remaining in the pan over the pork chops and serve hot.