Preheat your oven to 350ºF. Heat your cast iron skillet over medium heat for 5 whole minutes. (Depending on how large your pork chops are, you may need to cook them in 2 cast iron skillets or in batches)
Pat the pork chops completely dry. Score the fat cap every 1" to prevent the pork chop from curling up while cooking. (Just cut through the fat cap until you reach the meat, less than 1/4" of a cut). Season the pork chop generously with salt and pepper on both sides.
When your cast iron skillet is hot, add the ghee.
Sear the pork chop for at least 5 whole minutes without touching it to get a really good, golden brown crust. Flip and sear the fat cap to get it caramelized and golden brown, another 3-5 minutes. Flip it so you can sear the bottom of the pork chop. Then transfer it to your oven to finish cooking. Cook until the pork reaches an internal temperature of 145ºF. The cook time will depend on how thick your pork chop is. Mine took about 8 minutes.
Remove from the heat and let it rest for 5 minutes.
Make the lemon herb butter by combining the ghee, parsley, lemon zest and garlic in a small bowl. Mix to combine.
Serve the pork chops warm topped with 1 tablespoon of the lemon herb butter. I served mine with some roasted asparagus.
Leftovers will keep in an airtight container for at least 5 days refrigerated.