Season each pork chop, both sides, liberally with kosher salt and pepper, set aside to come to room temperature.
Chop the fresh herbs, mince the garlic, and combine all in a small bowl, stir in the olive oil and set aside.
Dice the shallots, grate the lemon rind and add to the softened Earth Balance in a small bowl and mix to combine. Set aside.
Cook the Pork Chops
Spread the herb evenly over one side of each pork chop. Heat the sunflower oil in a sturdy skillet, preferably cast iron, over high heat. When the pan and oil are hot, add the pork chops with the herbed side facing up. You should hear a distinct sizzle when they hit the pan. If you do not, your pan is not hot enough. Let the pork chops cook undisturbed for 3-4 minutes, depending upon how thick your chops are.
Then, turn heat to medium and let the pork chops cook until a thermometer inserted into the thickest part of the chop reads 155 degrees. You may not be able to temp thin chops with a probe thermometer, so check for doneness by poking the top of the pork chop. Squishy needs more cooking, firm is most likely done. Remove pan from the heat.
Finish the Pork Chops
Transfer the pork chops to a serving dish. Add a teaspoon of the shallot butter to each chop and let rest/melt for at least 5 minutes. Serve with potatoes or rice, roasted veggies for a full meal.