-
Preheat the oven to 375.
-
Bring pork chops to room temperature and pat dry.
-
Make a spice blend with the oregano, parsley, garlic powder, salt, and pepper. Season the pork all over with it.
-
Drizzle the olive oil all over the pork and press the garlic cloves into the pork on both sides.
-
Heat an oven safe skillet on medium high on the stove and spray with cooking spray.
-
When the skillet is searing hot, put the pork chops in the pan and cook 3 minutes per side or until there is a golden crust on the outside.
-
If there is any smoking, lower the heat so that the garlic doesn’t burn.
-
After both sides have cooked, put the skillet into the oven and cook for another 10 minutes. Allow the pork to rest for 10-15 minutes before cutting open.
-
To make a pan sauce: heat the pan drippings from the pork on the stovetop. Deglaze the pan with the juice from half a lemon. Add in the chicken broth and bring to a boil. Whisk in the cornstarch, lower to a simmer, and continue cooking until the sauce thickens.