Pat the pork chops dry with paper towels—this is essential for achieving a golden crust. Dice the onion into 1/2-inch pieces, mince the garlic cloves, grate the parmesan cheese fresh (this melts much smoother than pre-shredded), and chop the parsley. Season both sides of the pork chops generously with salt and pepper just before cooking.

Heat the butter and olive oil in a large skillet over medium-high heat until the butter is foaming. Once the pan is hot, carefully add the seasoned pork chops and sear for 5-7 minutes per side until they reach an internal temperature of 145°F. Remove the cooked pork to a plate and set aside. I like to let them rest while I make the sauce—it keeps them incredibly juicy.

In the same skillet with the pork drippings, add the diced onions and cook for 2-3 minutes until they begin to soften. Add the minced garlic and cook for about 30 seconds until fragrant. These caramelized bits in the pan add incredible depth to the cream sauce.

Pour in the bone broth to deglaze the pan, scraping up any browned bits from the bottom. Then reduce heat to medium-low and slowly add the room-temperature cream, stirring constantly to prevent curdling. The cream should be at room temperature to blend smoothly with the warm broth.

Stir in the basil, garlic powder, and red pepper flakes. Then add the freshly grated parmesan cheese a handful at a time, stirring continuously until melted and the sauce reaches a creamy, thick consistency. Keep the heat on medium-low to prevent the sauce from breaking. I find freshly grated cheese makes all the difference here—it melts into the sauce silkily rather than clumping.

Stir in the fresh parsley. Return the cooked pork chops to the skillet and gently heat them through in the sauce for 1-2 minutes. Serve the pork chops topped generously with the creamy parmesan sauce.