In a small bowl, toss together garlic powder, onion powder, salt, and black pepper.

Mince the garlic, chop the sun-dried tomatoes, and grate your Parmesan.

Pat the pork chops dry and coat both sides generously with the prepared seasoning.

Pour flour into a shallow dish. Dredge each pork chop, coating evenly, then shake off any excess. Reserve extra flour on a plate.

Heat a large skillet over medium-high heat. Add butter and olive oil. Once it’s sizzling, add the pork chops and cook undisturbed for 3-4 minutes until golden. Flip and cook on the other side until browned, then transfer to a clean plate.

Reduce heat to medium. In the same skillet, add minced garlic and Italian seasoning. Sauté for 30 seconds until fragrant. Sprinkle reserved flour, stirring for 1 minute to create a roux.

Pour in white wine and chicken stock, scraping up those tasty brown bits at the bottom. Simmer for 2-3 minutes.

Stir in heavy cream, sun-dried tomatoes, and Parmesan cheese until smooth and luscious.

Return the pork chops to the skillet, nestling them into the sauce. Simmer gently for 5-6 minutes.

Check for doneness by checking the thickest part — they should be white or pale pink. Serve hot, spooning sauce over the chops, and garnish with fresh basil!