Remove pork chops from refrigerator thirty minutes before cooking and pat completely dry with paper towels. Season both sides generously with coarse sea salt and freshly ground black pepper.

Heat large cast iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add olive oil and swirl to coat pan bottom evenly.

Place pork chops in hot skillet without crowding, leaving space between each chop. Cook undisturbed for five to six minutes until deep golden brown crust forms on bottom.

Flip pork chops using tongs and cook second side for another five to six minutes until internal temperature reaches 145°F when measured with meat thermometer.

Remove pork chops from skillet and transfer to clean plate. Tent loosely with aluminum foil and allow to rest for minimum five minutes.

Reduce heat under same skillet to medium-low. Add half cup butter and allow to melt completely while scraping up browned bits from pan bottom using wooden spoon.

Add minced garlic to melted butter and cook for one to two minutes until fragrant and slightly softened, stirring constantly to prevent burning.

Pour fresh lemon juice into skillet and stir to combine with butter and garlic. Add remaining half cup butter in small pieces, stirring constantly until butter melts and sauce becomes thick and glossy.

Remove skillet from heat and stir in finely chopped fresh parsley, mixing until herbs distribute evenly throughout sauce.

Return rested pork chops to skillet and spoon thick lemon garlic butter sauce generously over meat surfaces, turning chops to coat both sides completely.

Transfer sauced pork chops to serving plates, drizzle any remaining sauce from skillet over tops, and garnish with fresh lemon wedges for squeezing.