Remove the pork from the refrigerator. Immediately pat dry, then season on both sides with 1/2 teaspoon salt and the black pepper. Let stand at room temperature for at least 15 minutes before cooking; if time allows, let stand 30 minutes (the extra time with the salt on the outside will help make the chops more juicy).

In a wide, shallow bowl (a pie plate works well), stir together the flour, paprika, mustard, garlic powder, onion powder, and cayenne pepper.

Working one at a time, dredge each pork chop in the flour mixture, shaking off any excess. Transfer to a clean plate.

Heat the oil in a large, deep skillet (cast iron is great here!) over medium-high heat. Add 1 tablespoon of the butter. Once the butter is melted, carefully lower in two of the pork chops, working away from you so the oil doesn't spatter. Make sure the chops are not touching.

Cook 3 minutes on the first side without disturbing, until the pork is deeply golden and releases easily from the pan. Flip and cook an additional 45 to 90 seconds on the other side, until it reaches 135°F degrees on an instant read thermometer (per the FDA, pork is cooked at 145°F, but its temperature will continue to rise as it rests).

Transfer the fried pork chops to a plate or cutting board and cover to keep warm. Add the remaining 1 tablespoon butter to the skillet, the repeat with the remaining two chops. Cover and let rest for 5 minutes. Enjoy warm with a squeeze of lemon juice and sprinkle of herbs.