Heat a heavy pan on medium high until very hot.

Add 1/2 butter, swirl around pan, and let melt.

Salt and pepper pork chops and add to pan. 

Cook pork chops 5 minutes on each side, until lovely golden brown.

When pork chops are well browned, remove from pan - do not drain pan grease.

If cooking thick-cut or bone-in pork chops, remove pork chops from pan and place on a cooling rack sitting over a baking sheet and continue to roast pork chops until they reach 145 degrees internal temperature when a meat thermometer is inserted into the thickest part. (Add pork back in when sauce is thickening below)

Add garlic to pan, stir well.

Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning.

Add second half of butter to pan, let melt.

Let garlic and mushrooms brown - about 4-6 minutes. Do not let garlic burn, reduce heat if needed.

Add red pepper flakes (add slowly according to your taste) and cilantro when mushrooms are lovely golden browned.

Add stock, lemon juice.

Stir well, being sure to scrape up any browned bits from bottom of pan.

Bring to a boil, let reduce and thicken slightly for 2 minutes.

Add pork chops back to pan, let sauce reduce another 3-5 minutes, stirring occasionally, until thick and chicken thighs are 165 internal temp.

Remove from pan and serve immediately!