Pat the pork chops completely dry with paper towels and season both sides generously with salt, pepper, paprika, and garlic powder. Let them sit at room temperature for 15 minutes.

Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 4 to 5 minutes on the first side until a golden-brown crust forms. Flip and cook for another 3 to 4 minutes. Remove the chops and set aside.

In the same skillet, reduce the heat to medium and add butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant.

Pour in the chicken broth, scraping up all the browned bits. Add the Worcestershire sauce, Dijon mustard, and thyme. Let simmer for 2 to 3 minutes to reduce slightly.

Stir in the heavy cream and cook for another minute until the sauce coats the back of a spoon.

Return the pork chops to the skillet and spoon the garlic sauce generously over the top. Reduce the heat to low, cover, and simmer gently for 5 to 7 minutes until the pork chops are cooked through and the internal temperature reaches 145°F.

Remove from heat and let the pork chops rest for 5 minutes. Garnish with fresh parsley and serve with mashed potatoes or steamed rice.