Pat the pork chops dry with paper towels—this helps them brown properly rather than steam. In a small bowl, combine the garlic powder, paprika, salt, and pepper. Rub this seasoning mixture generously on both sides of each pork chop. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Once hot, carefully place the pork chops in the pan and sear for 3–4 minutes per side, without moving them around, until they develop a golden-brown crust. They should reach an internal temperature of 145°F. Transfer the seared pork chops to a clean plate and set aside.

In the same skillet (don't wash it—those browned bits add flavor), reduce heat to medium and add the butter. Once melted and foaming, add the minced garlic cloves and cook for 1–2 minutes, stirring frequently, until fragrant but not browned. Pour in the chicken broth and Italian seasoning, scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer for 3–4 minutes to allow the flavors to meld. I like to let the broth reduce slightly here—it concentrates the savory flavor before the cream is added.

Reduce heat to medium-low and slowly pour in the cream, stirring gently to combine with the broth. Sprinkle in the freshly grated Parmesan cheese in small handfuls while stirring constantly—this prevents clumping and ensures a smooth, silky sauce. Continue stirring for about 3 minutes until the cheese is completely melted and the sauce thickens slightly. The sauce should coat the back of a spoon but still flow gently. I find that keeping the heat on medium-low rather than high prevents the cream from breaking and results in a much creamier, more luxurious sauce.

Nestle the seared pork chops back into the pan, tilting each one slightly to help the sauce coat both sides. Spoon some of the creamy garlic sauce over the top of each chop. Let everything warm together for 1–2 minutes over low heat to ensure the pork is heated through and fully coated with the sauce. Taste the sauce and adjust seasoning with a pinch of salt or pepper if needed. Sprinkle the fresh chopped parsley over the top just before serving for brightness and color.