Prep the Pork Chops: Lightly pound the pork loin chops until they’re about ½ inch thick. Season both sides with salt, black pepper, and garlic powder.

Dredge in Flour: Place the ½ cup of flour in a shallow bowl and lightly coat each pork chop on both sides. Shake off any extra flour.

Cook the Pork Chops: Heat the olive oil and butter in a large skillet over medium heat. Once hot, add the pork chops and cook for about 4–5 minutes per side, or until golden brown. Use a meat thermometer to check—they should reach an internal temperature of 145°F. Be careful not to overcook them, or they can turn out dry. Once done, transfer them to a plate and cover loosely with foil.

Sauté the Garlic: Lower the heat and add the minced garlic to the same pan. Sauté for 1–2 minutes until soft and fragrant, stirring often so it doesn’t burn.

Make a Roux: Sprinkle in the 2 tablespoons of flour and stir for 1–2 minutes to form a paste.

Add Broth and Cream: Slowly whisk in the chicken broth, breaking up any lumps. Then pour in the heavy cream and stir until smooth.

Simmer the Sauce: Let the sauce simmer on low heat for 5–7 minutes until it thickens up, stirring occasionally. If the sauce is too thick you can always thin it out by added more chicken broth or heavy cream.

Add Lemon Juice and Parsley: Stir in the lemon juice and some chopped fresh parsley. Taste the sauce and add a little more salt or pepper if needed.

Return Pork to the Pan: Gently place the pork chops back into the sauce and let them warm through for 2–3 minutes. Spoon some sauce over the top.

Serve and Enjoy: Serve hot with mashed potatoes, rice, or steamed veggies. Make sure everyone gets plenty of that creamy garlic sauce on their plate!