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

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

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

4. Slowly pour in the chicken broth, lemon juice, and garlic powder. Stir and let it 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 let them cook on low heat for 5-7 minutes, until cooked through and the sauce has thickened.

7. Sprinkle with fresh chopped parsley before serving.