Pat 4 (1-inch thick) bone-in pork chops dry with paper towels and season generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.

Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until shimmering. Add the pork chops and sear for 3-4 minutes per side, until golden brown and slightly firm to the touch. An internal temperature of 145F should be achieved.

Remove the pork chops from the skillet and set aside. Reduce heat to medium and add 2 tablespoons of butter to the skillet. Once melted, add 2 cloves of minced garlic and cook for 30 seconds, until fragrant.

Pour in 1/2 cup of chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in 2 tablespoons of Dijon mustard and 1 tablespoon of fresh lemon juice. Bring to a simmer and cook for 2-3 minutes, until the sauce has slightly thickened.

Return the pork chops to the skillet and spoon the pan sauce over them. Cook for another minute, until heated through. Garnish with fresh parsley.