Set the pork chop(s) out on a cutting board at room temperature for about 10-15 minutes before you begin cooking.
Season both sides of the pork liberally with kosher salt and freshly ground pepper.
Place 1 tablespoon of the ghee in a cast iron skillet on the stove top over medium-high heat.
Once melted and hot, place the pork in the skillet and cook until bottom starts to turn golden brown around the edges (about 3-4 minutes).
Flip the pork cooking an additional minute on the other side and continue flipping back and forth each minute until both sides are a nice golden brown and a temperature of the meat reaches 140-145°F using a meat thermometer (about an additional 10 minutes depending on how thick your pork chops are).
Turn the heat off, add the remaining tablespoon of ghee to the skillet and place the smashed garlic cloves in the ghee.
Let the garlic cook for about 1 minute then tilt the skillet and spoon the ghee infused garlic over the pork chops a few times for flavor.
Let the pork rest another 1-2 minutes before serving.
Notes
*Ghee is clarified butter and can be purchased as such. If you don't have ghee on hand use a high smoke point oil like avocado oil.