Take the pork chops out of the refrigerator and allow them to reach room temperature for about 15 minutes. Score the thick fat on the edges and season with flour, kosher salt, garlic powder, and black pepper.

In a large skillet, heat olive oil over medium-high heat until shimmering. Sear each side of the pork chops for 3-4 minutes until golden brown and cooked through, reaching an internal temperature of 145°F.

Reduce the heat and add more olive oil if necessary. Sauté minced garlic and chopped rosemary until fragrant, about 1 minute.

Pour in chicken stock, scrape up any bits stuck to the pan, and let it simmer for about 2 minutes. Whisk in unsalted butter until fully melted.

Return the pork chops to the skillet, pour in any resting juices, and let everything simmer together for another 1-2 minutes.

Transfer the pork chops to a serving platter, squeeze fresh lemon juice over the tops, and garnish with additional rosemary if desired.