Begin by heating up 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add salt and pepper to taste to both sides of the pork chops.

Place the pork chops in the heated skillet, and cook evenly on both sides until they reach an internal temperature of at least 145 degrees. Set them aside to rest.

Into the same skillet, add the chopped onion. Cook for 2-3 minutes until it begins to brown and turn tender.

Add in 4 cloves of minced garlic and cook for an additional 30 seconds.

Pour in ½ cup of bone broth and 1 cup of heavy whipping cream.

Reduce the heat to medium low and whisk in the basil, garlic powder and parmesan cheese. Cook on medium-low until the sauce thickens.

Mix in 2 tablespoons of chopped parsley, and stir to combine.

Return the pork chops to the skillet, coat in sauce, and cook for a few additional minutes to heat the pork back up.