Prep the pork: Pat chops dry. Season both sides generously with salt, pepper, and half the onion powder. Let sit at room temperature for 10–15 minutes while you prep the rest.

Make a quick ranch blend: In a small bowl, combine garlic (or garlic powder), the remaining onion powder, dried dill, dried parsley, dried chives, and smoked paprika. Set aside.

Sear the chops: Heat a large skillet over medium-high. Add oil and 1 tablespoon butter. When hot, sear chops 3–4 minutes per side until deep golden. Transfer to a plate; they will finish cooking in the sauce.

Build the base: Lower heat to medium. Add remaining 1 tablespoon butter to the pan drippings. If using fresh garlic, sauté 30 seconds until fragrant, scraping up browned bits.

Deglaze and season: Pour in chicken broth and whisk in the ranch blend. Simmer 1–2 minutes to reduce slightly.

Add the creaminess: Whisk in cream cheese until melted and smooth. Slowly pour in heavy cream, whisking to combine. Simmer gently over medium-low until the sauce thickens enough to coat a spoon.

Finish the pork: Return chops and any juices to the skillet. Spoon sauce over the top. Simmer 3–6 minutes, turning once, until the internal temperature hits 145°F for juicy, slightly pink centers.

Brighten and adjust: Stir in lemon juice or vinegar. Taste and adjust salt and pepper. If sauce is too thick, thin with a splash of broth or cream. Too thin? Simmer 1–2 more minutes.

Serve: Garnish with fresh parsley or chives. Spoon plenty of sauce over each chop.