1. Begin by generously seasoning the pork chops with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. Sear the pork chops for 3-4 minutes per side, or until they develop a beautiful golden-brown crust. Once seared, remove the pork chops from the pan and set them aside.

2. In the same pan, melt 1 tablespoon of butter and add the minced garlic. Sauté the garlic for 3-4 minutes, stirring frequently, until it becomes fragrant and lightly golden. Next, add the remaining 1 tablespoon of butter and the flour, whisking constantly for about 1 minute to create a roux.

3. Slowly pour in the chicken broth, lemon juice, and garlic powder, stirring continuously to incorporate the ingredients and prevent any lumps from forming. Bring the mixture to a simmer and let it cook for 2 minutes.

4. Reduce the heat to low and pour in the heavy cream. Whisk the sauce until it’s smooth and creamy.

5. Return the seared pork chops to the skillet, nestling them in the creamy garlic sauce. Cover the pan and let the pork chops simmer on low heat for 5-7 minutes, or until they’re cooked through.