In a small bowl, mix together the dried rosemary, garlic powder, onion powder, paprika, salt, and pepper.

Pat the pork chops dry and rub the spice mixture all over them.

Place the flour on a plate and lightly dredge each pork chop, shaking off excess.

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Once hot, add the pork chops and crushed garlic cloves to the skillet.

Cook for 5-6 minutes on the first side until golden brown and crispy.

Flip the chops, add the remaining butter, and cook for another 4-5 minutes, or until internal temperature reaches 145°F.

Baste the chops with the pan juices during the last minute of cooking.

Remove pork chops and let rest for 3 minutes before serving.

Discard the garlic cloves and drizzle any remaining pan juices over the chops.