Mix the ghee, rosemary, and garlic together in a small bowl. Set aside.
Preheat the oven to 375 degrees.
Heat olive oil in a large oven-safe skillet over medium heat. Season both sides of the pork chops with sea salt and pepper.
Place the pork chops in the skillet and sear until golden brown, about 4 minutes. Flip the pork chops over and sear the second side for an additional 4 minutes.
Use a large spoon to top the chops with a generous amount of garlic rosemary butter. Add a sprig or two or rosemary if you have it and place in the oven.
Bake for 8 to 10 minutes, or until the internal temperature reaches 145 degrees on a meat thermometer. Remove from oven and serve with remaining garlic rosemary butter.
Notes
All stoves and ovens cook differently, cooking times are approximate.
Check internal temperature before placing in the oven.
If using boneless or thinner pork chops, you may not need to finish cooking in the oven.
This recipe can be easily doubled or quadrupled if needed.