Preheat oven to 350F.
Heat the oil in a skillet over medium-high heat. Add the pork chops and brown on both sides, about 1 minute per side. I recommend browning three pork chops at a time as browning them all at the same time causes overcrowding and poor browning.
Transfer the chops to a baking sheet lined with foil and let rest for a few minutes.
Meanwhile, combine all of the dry seasoning mix ingredients in a small bowl and set aside.
Sprinkle with the dry seasoning mix on both sides and rub into the meat with your fingertips.
Transfer the pan to the oven and bake at 350F for 8-10 minutes or until the internal temperature of the meat reaches 145F. Remove from the oven.
Transfer the pork chops to a warm serving platter, cover loosely with a piece of foil and let rest.
In the meantime, heat butter in a small saucepan until melted. Add the garlic and cook over medium-high heat for 2 minutes, or until the foam just starts to turn brown. Stir in parsley, hot sauce, lemon juice and black pepper. Cook until the sauce is lightly browned.
Take off the heat and immediately drizzle over the pork chops and serve.