Combine garlic powder, onion powder, salt, and black pepper in a small bowl to create your dry seasoning blend. Mince your garlic cloves and chop the sun-dried tomatoes into bite-sized pieces. Grate your Parmesan cheese fresh if you haven't already, and roughly chop your fresh basil. Having everything prepped and ready before you start cooking will keep the process smooth and ensure nothing burns while you're multitasking.

Pat your pork chops dry with paper towels—this is crucial for getting a good sear. Generously coat both sides of each chop with the seasoning mixture from Step 1. Pour the flour into a shallow dish and dredge each seasoned pork chop, coating both sides thoroughly and shaking off any excess. Set the coated chops on a plate and reserve the remaining flour for the sauce.

Heat a large skillet over medium-high heat and add the butter and olive oil together—this combination gives you the rich flavor of butter with the higher smoke point of oil. Once the butter is foaming and the oil shimmers, carefully place the floured pork chops into the pan. I like to let them sit undisturbed for 3-4 minutes to develop a golden crust, then flip and cook the other side for another 3-4 minutes until golden brown. The chops won't be fully cooked through yet, which is perfect—they'll finish cooking in the sauce. Transfer the seared chops to a clean plate.

Reduce the heat to medium and add the minced garlic and Italian seasoning to the same pan with the drippings. Cook for about 30 seconds until fragrant, stirring constantly so the garlic doesn't burn. Sprinkle the reserved flour over the pan and stir continuously for about 1 minute to create a light roux—this will thicken your sauce beautifully. Pour in the white wine and chicken stock, scraping up all the browned bits from the bottom of the pan with your spoon. These flavorful bits are liquid gold! Bring the mixture to a simmer and let it bubble gently for 2-3 minutes to reduce slightly and cook off some of the alcohol.

Pour the heavy cream into the simmering sauce and stir well to combine. Add the chopped sun-dried tomatoes and freshly grated Parmesan cheese, stirring until the cheese melts completely and the sauce becomes silky and luxurious. Return the seared pork chops to the pan, nestling them into the sauce so they're partially submerged. Simmer gently for 5-6 minutes, allowing the chops to finish cooking through while absorbing all those incredible flavors.

Check that your pork chops are cooked through by cutting into the thickest part—the meat should be white or pale pink with no gray. Transfer the chops to serving plates and spoon the creamy sauce generously over and around each chop. Garnish with the fresh basil you chopped in Step 1 and serve immediately while everything is still hot and the flavors are vibrant.