1. Start by seasoning both sides of the pork chops with a generous sprinkle of salt, black pepper, and garlic powder. This seasoning blend will help to create a delicious crust on the outside of the chops while keeping the inside tender and juicy.

2. In a large skillet over medium-high heat, add the olive oil and 1 tablespoon of butter. Once the pan is hot, sear the pork chops for 3-4 minutes per side until they’re golden brown. This crucial step locks in the flavor and juices. Once seared, remove the pork chops from the skillet and set them aside.

3. In the same skillet, add the remaining 1 tablespoon of butter and the minced garlic. Sauté for 1-2 minutes, stirring frequently, until the garlic becomes fragrant and starts to sizzle. Then, stir in the flour and cook for an additional minute to create a roux, which will help thicken the sauce.

4. Slowly pour in the chicken broth and lemon juice, whisking constantly to prevent any lumps from forming. Allow the mixture to simmer for 2-3 minutes, then stir in the heavy cream. Continue simmering for another 2 minutes, or until the sauce has thickened slightly.

5. Return the seared pork chops to the skillet, spooning the creamy garlic sauce over the top. Reduce the heat to low and let the chops simmer for 5-7 minutes, or until they’re cooked through and the sauce has reached your desired consistency.

6. Finally, sprinkle the dish with fresh chopped parsley for a pop of color and a burst of herbal flavor. Serve these smothered boneless pork chops hot, with your favorite sides like mashed potatoes, rice, or steamed veggies to soak up every last drop of that irresistible garlic cream sauce.