1. Season your pork chops generously with salt and pepper. Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Sear the pork chops for 3-4 minutes per side, or until they develop a beautiful golden-brown crust. Remove the chops from the pan and set them aside.

2. In the same pan, melt one tablespoon of butter and add the whole, peeled garlic cloves. Sauté the garlic until it’s lightly golden and fragrant, about 3-4 minutes.

3. Add the remaining butter to the pan and whisk in the flour. Stir constantly for about 1 minute to create a smooth roux.

4. Pour in the chicken broth, lemon juice, and garlic powder, and stir to combine. Simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.

5. Reduce the heat to low and pour in the heavy cream. Stir until smooth and creamy.

6. Return the seared pork chops to the skillet, cover, and cook on low heat for 5-7 minutes, or until cooked through and sauce has thickened to desired consistency.

7. Serve hot, garnished with fresh, chopped parsley if desired.