In a small bowl, mix together the buttermilk, mayo, sour cream, lemon juice, and vinegar until smooth. Add in anchovy, chives, and dill. Season with salt and pepper to taste. Keep in fridge while preparing chops.
Season both sides of chops with salt and pepper.
Heat a large skillet under medium-high heat and add olive oil. Add pork chops and cook until nicely golden brown on both sides, about 4-5 minutes per side.
Serve with ranch dressing and a side of mixed vegetables and/or rice.