Pound pork chops between two pieces of parchment or plastic wrap until about ¼ inch thick. Pat dry with paper towels. Season both sides generously with salt, pepper, and Italian herb seasoning.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once hot and foamy, add the minced garlic and stir for about 30 seconds until fragrant (don’t let it brown).

Add 2–3 cutlets at a time (don’t overcrowd the pan). Cook for 2–3 minutes per side, or until nicely browned and cooked through. Add more butter between batches if needed.

After all cutlets are cooked, return them to the pan, lower heat, and drizzle with lemon juice. Spoon pan juices over the top and simmer for 1–2 minutes to finish.

Plate immediately with extra lemon wedges and fresh herbs if desired.