Fried Pork Chop Stack

In high-end professional kitchens, a pork chop is almost always double-cut, as thick as a dictionary, and seared just enough to get a crust on the outside, with the juices still surging within. But my mom liked her chops thin and fried hard; she served them in stacks, with nothing but rice, and I could easily eat two at a pop. My version is somewhere in the middle: crispy and juicy, dressed in bronzed garlic and a shower of hot butter. You can serve the chops with the sides of your choice,