Heat a pan that is big enough to hold all four pork chops over medium high heat. If your pan is going to be crowded with the four chops, only brown two at a time. Then when all four chops are browned, you can cram them all into the pan. But they must sit flat; they can't be on top of each other.
When the pan is hot, add a tablespoon of butter and a tablespoon of oil. Once the butter and oil are hot, add two of the chops and brown. Takes about 1 - 2 minutes per side.
Remove and reserve on a plate and then brown the other two chops. When done, remove and reserve and deglaze the pan with some wine, port, or a little chicken stock.
If using anything with alcohol, be careful. I like to remove the pan from the heat to prevent the alcohol from igniting. Not a problem if you are using chicken stock or a fruit juice.
After deglazing the pan, return the chops to the pan and place in the oven until the pork chops reach your desired internal temperature. If you cook it medium-well, pork's ideal temperature, you are looking for a temperature of about 155º F to 165º F which means you should remove it from the oven at 150º F to 155ºF since the meat will continue to cook as it rests.
How long this takes really depends on your oven but I think I cooked them for about 10 to 15 minutes.
Remove the chops from the oven and while they are resting you can start plating your side dishes.