Allow the pork chops to sit at room temperature for 15-30 minutes. Season generously with salt and pepper.

Heat olive oil and 1 tablespoon of butter in a deep skillet over medium-high heat. Sear the pork chops for 3-5 minutes per side until golden (3 minutes for thinner chops, 5 minutes for thicker ones). Transfer to a plate when done.

In the same skillet, add the remaining butter and garlic cloves. Cook over medium heat for about 3 minutes until the garlic browns slightly.

Push the garlic aside and sprinkle in the flour. Cook for 30 seconds, then stir to create a quick roux.

Pour in chicken broth and lemon juice. Stir until the sauce thickens (about 1 minute).

Add garlic powder and cream, stirring until well combined.

Return the pork to the skillet and cook for an additional 3-5 minutes until the sauce thickens slightly and the pork reaches a minimum temperature of 145°F. Let it rest for a few minutes off the heat to finish cooking.

Season the sauce with extra salt, pepper, and parsley as desired. Serve and enjoy!