Pre-Prep: Start by removing the pork chops from the fridge about 15-30 minutes before cooking. Season both sides generously with salt and pepper.

Sear the Pork: In a large skillet, heat a tablespoon of olive oil and a tablespoon of butter over medium-high heat. Sear the pork chops for 3-5 minutes on each side until they are golden brown and cooked through. Transfer them to a plate once done.

Cook Garlic: In the same skillet, add the remaining butter and the peeled garlic cloves. Lower the heat to medium and cook, stirring occasionally, for about 3 minutes until the garlic becomes lightly browned and aromatic.

Make Roux: Push the browned garlic to the side of the skillet and sprinkle the flour into the pan. Stir the flour for about 30 seconds to cook it slightly.

Add Liquid: Pour in the chicken broth and lemon juice while stirring to combine. Let it thicken for about a minute, stirring occasionally until you see a slight reduction in the liquid.

Incorporate Cream: Add the garlic powder and heavy cream to the pan, stirring until the garlic powder dissolves completely and the sauce is creamy.

Combine & Finish: Return the seared pork chops to the skillet and let them simmer in the sauce for 3-5 minutes. Adjust seasoning as needed and garnish with fresh parsley if desired.