Season the pork with salt and pepper. Heat a small cast iron skillet over a medium heat and add some olive oil. 

Add the pork, and at this point you might want to grab a probe thermometer. If your chop is anywhere near as thick as mine - you're going to want to make sure that the center is cooked through!

Cook for five minutes, then flip the pork over. Add some butter, and continue to cook the chop. 

Just before the internal temperature of the chop reaches 145F, add some minced garlic. You don't want to add it any sooner otherwise it might burn. And you might also like to baste the pork with the melted butter every now and then, too!

Serve, sprinkled with some chopped fresh parsley.