Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add the chops and cook, undisturbed, until golden on one side, about 4 minutes. Add butter and garlic, tip the pan slightly and use a spoon to baste the chops with the butter. Flip and continue to cook, basting occasionally, until golden and an instant-read thermometer inserted in the center of each chop reaches 145°F, 2 to 4 minutes more. Transfer to a clean cutting board to rest for 5 minutes.