In a large, heavy skillet, melt butter until melted and foamy.
Generously season pork chops with salt and pepper.
Brown pork chops on each side, about 5 minutes per side.
When pork chops are browned on each side, set aside on a plate.
Add other half butter to pan and melt. Scrape up any browned bits fro pan.
Stir in minced garlic and stir to prevent burning.
Add brown sugar. Stir to mix well, until it starts to bubble.
Add pork chops back to pan (along with any liquid that may have collected on plate.)
Cook spoon glaze over pork chops and cook until pork chop internal temperature is 140 degrees.
Let pork rest and finish carry over cooking for at least 5 minutes before slicing.
Spoon additional glaze over pork as desired.
Top with diced green onions, optional.