Season the pork chops with the jarred or home made seasoning. Allow to marinade for an hour.
Heat the skillet with the oil until hot.
Additionally season the chops with salt and pepper to taste.
Place some vertical slits in the fat cap of the chop to stop it from curling when it hits the hot pan.
Place chops in hot skillet and flip after 3 minutes. The chops should be a golden colour.
Place the butter, rosemary and crushed garlic in the pan and baste the cooking chop for the 2-3 minutes it takes to finish cook. It is done when the juices are no longer pink.
Remove to a plate and cover with foil and let rest.
Goes well with rice and a salad.