Season both sides of the pork chops with plenty of salt and pepper. This simple step locks in flavor. Heat olive oil in your skillet over medium-high heat and sear the chops for about 4-5 minutes per side until they’re golden brown. They’ll look irresistible at this point! Remove them from the skillet and set aside.

Without cleaning the skillet, add minced garlic and sauté it until fragrant (about 30 seconds). This allows all the flavor from the pork to meld with the garlic!

Pour the dry white wine into the skillet, scraping the bottom with a spatula to release any stuck-on bits. These bits are culinary gold and add deep flavor to the sauce. Simmer for a couple of minutes to reduce the wine slightly.

Reduce the temperature to medium-low. Stir in the heavy cream and chicken broth, letting the liquids combine. Add the thyme, rosemary, and sage, and watch as the sauce starts to thicken into a luscious texture.

Gently return the seared chops to the skillet, along with any juices that accumulated on the plate. Simmer them in the sauce for another 5-7 minutes, ensuring they’re cooked through and infused with all the sauce's rich flavors.

Right before serving, stir a small pat of butter into the sauce to give it a glossy, silky finish. Sprinkle fresh parsley over the top for a pop of color and herby freshness.

Serve the chops with a generous spoonful of sauce draped over them, and get ready to dig in!