Rinse pork chops, pat dry.
Get a bowl or platter. Combine flour, garlic powder, onion powder, poultry seasoning, salt, pepper, and cayenne — Reserve 2 tablespoons of the flour mixture.
Dredge pork chops in the Flour and seasonings. Shake off excess flour. Set aside.
Heat olive oil and butter in a large pan on medium heat. Place pork chops in the pan to cook for about 3 or 4 minutes on each side. They don't have to be thoroughly cooked through yet. They're going to simmer in a bit. Remove pork chops.
Sprinkle the reserved flour in the pan. Mix until the pan drippings dissolve, then slowly add the chicken broth. Scrape the bottom of the pan. That's flavor at the bottom:) It should slightly thicken in 4 or 5 minutes.
Stir in the buttermilk, let it simmer for about 2 minutes, and return the pork chops to the pan. Use a spoon to pour the gravy over the pork chops.
Simmer for about 5 minutes until the pork is done at 145 degrees. The sauce should continue to thicken. Add cream or brother if it's too thick. And you're good to go. Garnish with parsley.
Enjoy!