Rinse and dry pork chops.
Season each pork chop, both sides, with kosher salt, pepper and garlic powder.
Let the seasoning meld for about 30 minutes. (During which I worked on the scalloped potatoes.)
The pork chops were pan fried for about 5 minutes each side, to brown, using medium to medium-high heat. Next, the heat was lowered to medium and covered with about 1/4 cup of broth to steam a few minutes... about 5 to 10.
After the 5 to 10 minutes, the pork chops were moved to a plate.
Quick Pan Sauce
The pan was deglazed with about 1/2 cup of broth with 1/2 t (teaspoon) of cider vinegar and 1 T (Tablespoon) of green onions.
When the liquid reduced by 1/3, 1 T (Tablespoon) of butter was added, mixed in and allowed to reduce a little more... medium heat.
After which, about 1 T of cream was added to thicken.
The pan sauce was poured over the plated chops and served.
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