Preheat the oven to 400°F (200°C).

Pat the pork chops dry with paper towels to remove surface moisture.

In a small bowl, combine kosher salt, black pepper, garlic powder, dried thyme, and smoked paprika. Rub the seasoning mixture evenly over both sides of each pork chop.

Heat an oven-safe skillet over medium-high heat for 2 minutes. Add 1 tablespoon butter and the olive oil, swirling to coat the bottom.

Place seasoned pork chops in the hot skillet and sear without moving for 3–4 minutes, until a golden crust forms.

Flip the chops with tongs and sear the second side for 3 minutes.

Push the chops to the side of the pan. Add minced garlic to the empty space and cook for 30 seconds, stirring constantly.

Pour in chicken broth, scraping the bottom of the pan to deglaze and release browned bits. Nestle the chops back into the center of the skillet.

Dot the remaining 1 tablespoon butter over the broth and add rosemary sprigs, if using.

Transfer the skillet to the preheated oven and bake for 10–12 minutes, or until a meat thermometer inserted into the thickest part of a chop reads 145°F (63°C).

Remove the skillet from the oven and let the pork chops rest in the pan for 3 minutes to allow juices to redistribute.

Serve the pork chops hot, spooning the garlic-herb butter sauce over each portion.