Dice the onion into medium pieces and mince the garlic cloves—this takes just a few minutes and gets it out of the way. Fill a large pot with salted water and bring it to a rolling boil, then add the spaghetti and cook according to package directions. While the pasta cooks, you'll have time to prepare the pork and sauce components without feeling rushed.

Season the pork chops generously on both sides with salt and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering, then carefully lay in the pork chops. Sear for 3-4 minutes per side until they reach an internal temperature of 145°F—I like to use a meat thermometer to avoid overcooking them and losing that juicy tenderness. Transfer the cooked pork to a plate and set aside; you'll return to this skillet to make the sauce.

In the same skillet, reduce heat to medium and melt the butter. Add the diced onions and sauté for 3-4 minutes until they become translucent and start to soften. Add the minced garlic and cook for 30-60 seconds, stirring constantly so it doesn't burn. Sprinkle the flour over the mixture and stir continuously for about 1 minute to create a light roux—this helps thicken the sauce and gives it body.

Whisk in the chicken broth and heavy cream slowly to avoid lumps, stirring constantly until smooth. Add the dried basil, oregano, red pepper flakes, salt, pepper, and nutmeg—these seasonings will bloom as the sauce simmers and develop deeper flavor. Bring the sauce to a gentle boil, then reduce heat to low and simmer for 5-7 minutes to let the flavors meld. I find that letting it simmer gives the herbs time to infuse properly rather than just mixing everything together cold. Once done simmering, remove from heat and stir in the parmesan cheese until completely melted and smooth.

When the spaghetti is al dente, drain it in a colander but reserve about 1/2 cup of the starchy pasta water. Add the drained spaghetti directly to the cream sauce and toss gently to coat every strand. If the sauce seems too thick, add pasta water a little at a time until you reach the desired consistency—the starch in the water helps the sauce cling to the pasta beautifully.

Divide the creamy spaghetti among serving plates or bowls. Top each portion with a pork chop and garnish generously with fresh parsley. Serve immediately while everything is still warm.