Rinse the pork chops throughly and pat dry with a paper towel.
Line a cookie sheet with paper towels and place the pork chops.
"Lightly" sprinkle seasoning salt and black pepper on each side.
Sprinkle garlic parmesan seasoning enough to "coat" each side.
In a large non-stick skillet drizzle olive oil, enough to cover the bottom of the pan. We're sautéing, NOT frying. 😉
Add 2-3 pork chops at a time to the skillet.
Sauté each side on medium heat for about 7 minutes each or until brown.
Remove pork chops when finished cooking and add to a warming plate.
Repeat the same steps for the remaining pork chops, adding more olive to the skillet if needed.
Once all pork chops are cooked, add them all back into the pan. Depending on how thick the pork chops are, you may have to cook them a little longer. Cover the pan with a top to cook for approximately 7 more minutes.
Add 4 tablespoons of garlic butter on top and let it melt on all the pork chops. Cover with a top to help the melting process.
Once the butter is melted, sprinkle with parsley. (optional)