Pan-Seared Pork Chops

Slice the pork into pieces about 1 cm thick. Cover with plastic wrap and pound with a meat mallet to a thickness of 5 mm, working from the center outward. Season both sides with salt, pepper, and smoked paprika. Let sit at room temperature for 5-7 minutes.

Preheat a skillet over medium heat and add vegetable oil. Add a sprig of thyme and let it infuse in the oil for a minute, then remove. Place the chops in the pan and sear on each side until golden brown, flipping only once.

Return all the chops to the skillet. Add the butter, smashed garlic, and remaining thyme. Reduce the heat to low and cook for another minute, constantly spooning the melted butter from the bottom of the pan over the meat.