Take the pork chops out of the fridge 15–30 minutes before cooking. Pat them dry with paper towels and season both sides generously with garlic powder and salt & pepper.

Add the olive oil and butter to a skillet over medium-high heat. Let the pan heat up for 2–3 minutes until hot. Add the pork chops and cook for 3–5 minutes per side until golden brown (3 minutes for thinner chops, 5 minutes for chops up to 1" thick). Transfer to a plate and set aside.

In the same skillet, add the chopped onion and sauté for about 5 minutes, stirring occasionally, until softened and lightly browned. If the pan looks dry, add a small splash of olive oil.

Add the chicken broth and softened Boursin cheese to the skillet. Stir until the cheese has fully melted into a smooth, silky sauce. Let it bubble for 4–5 minutes to reduce slightly, then stir in the chopped parsley.

Add the pork chops (and any juices from the plate) back into the skillet. Cook for another 3–5 minutes, or until the sauce has thickened and the pork chops register an internal temperature of 145°F minimum. If the sauce thickens too much, add a splash more chicken broth.

Taste the sauce and adjust seasoning with salt & pepper as needed. Serve immediately with the Boursin sauce spooned generously over each chop.