Prepare the Beef Chops: Pat the beef chops dry with paper towels and bring them to room temperature. Score any thick fat on the sides to prevent curling during cooking.

Season and Coat: In a small bowl, combine flour, salt, garlic powder, and black pepper. Lightly dredge each beef chop in the seasoned flour, shaking off any excess.

Sear the Beef: In a spacious skillet, warm a drizzle of olive oil over medium-high heat. When the oil shimmers, introduce the beef chops, allowing them to cook undisturbed for approximately 3 to 4 minutes on each side until they achieve a rich, golden-brown crust. Once seared, transfer the chops to a plate and keep them warm.

Prepare the Garlic Butter Sauce: In the same skillet, lower the heat to medium, add the fresh rosemary and diced garlic, sautéing until aromatic (about 1 minute). Add the chicken stock to the skillet, stirring gently to loosen any flavorful browned remnants stuck to the bottom. Let the mixture bubble and simmer for about 2 to 3 minutes, allowing the flavors to meld together.

Add Butter: Gradually add the diced butter, stirring continuously until the sauce becomes silky and smooth.

Finish the Chops in the Sauce: Return the seared beef chops to the skillet, spooning the garlic butter sauce over the top. Allow the chops to cook in the sauce for an additional 3-4 minutes, or until they reach your desired doneness.

Serve with Lemon: Plate the beef chops with a spoonful of the garlic butter sauce over each. Serve with a lemon wedge on the side for a fresh, zesty finish.