Instructions

• Take the pork chops out of the fridge 15-30 minutes prior to starting the recipe if possible. Season the pork generously with salt & pepper on both sides.
• In a deep skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden. Once done, transfer them to a plate.
• Add the remaining butter and the garlic cloves to the skillet. Cook it, stirring fairly often, for about 3 minutes or until the garlic has somewhat browned on the outside.
• Push the garlic to one side of the pan and sprinkle the flour in, avoiding the garlic. Let it cook for around 30 seconds, and stir to combine.
• Add in the chicken broth and lemon juice. Stir and let it cook for about a minute or until the sauce thickens.
• Add in the garlic powder and cream. Stir until the garlic powder has dissolved.
• Add the pork back in and cook for another 3-5 minutes or until the sauce has thickened and the pork is fully cooked through (145F minimum). Season with extra salt & pepper as needed and garnish with parsley if desired.