Pat chops dry, season. Heat butter and oil over high heat, brown chops for 1 minute on each side. Reduce heat to low, cover the pan and cook the chops for 5 minutes (4 minutes if boneless). Turn the chops, cover, cook 5 minutes (4 minutes if boneless) more. They will be well browned on the outside and slightly pink on the inside.
Remove to a warmed platter to let rest, increase heat to high, boil down pan juices to make a pan sauce.