1-In a small bowl, combine the paprika, kosher salt, and black pepper. Pat the pork chops dry and season them evenly on all sides with the spice mixture. Melt 1 tablespoon of the butter in a large skillet over medium-high heat and cook 2 pork chops until they are browned and reach an internal temperature of at least 145°F, about 4 to 5 minutes per side.

2-Transfer the cooked pork chops to a plate, then repeat the process with the remaining pork chops and another tablespoon of butter. Reduce the heat to low, and add the remaining 2 tablespoons of butter, rosemary sprigs, brown sugar, water, soy sauce or tamari, and any juices from the pork to the pan. Stir occasionally until the butter melts and the sauce thickens slightly, about 1 minute, then serve the pork chops with the sauce spooned over the top.