Stir together the salt, pepper, and spices. Rub it all around the pork chops, including the edges.
In a cast iron pan over medium heat, warm the oil until it is shimmery. Add in the butter then the pork chops. Cook for 4-5 minutes or until they are golden brown and easily release from the pan. If they are sticking, they need more time to cook.
Lift the pork chops place the fatty edge into the oil to cook. Let it fry and render for about 3 minutes or until golden.
Flip the pork chops to the uncooked side and let it pan fry until the meat it golden brown and the internal temperature reaches 140°F. About another 4-5 minutes. Remove the chops to a plate to rest for five minutes before serving.
When cooking the fatty edge of the pork chop, lean the cooked side of the meat against the side of the pan. This helps it stay upright so you don't have to hold it with tongs.
The thicker your pork chop is, the longer it takes to cook. You may find that the outside browns faster than it takes to get the internal temperature to 140°F. If this is the case, transfer the pan to an oven that is preheated to 350°F. And check on them every five minutes.
Help prevent the pork chops from sticking and cook more evenly by letting them come to room temperature before cooking. Pat dry any moisture before adding the seasoning.