Pat the pork chops completely dry with paper towels. This step is essential for achieving a deep golden crust during searing.

In a shallow dish, combine the flour, half the salt, and the black pepper. Dredge each pork chop on both sides in the flour mixture and shake off any excess.

Heat a large skillet over medium-high heat and add the olive oil. Once the oil shimmers, add the pork chops and sear for 3 to 4 minutes per side until deep golden brown. They will not be cooked through yet. Remove and set aside.

Lower the heat to medium. Add the minced shallots to the same skillet and cook for 2 to 3 minutes, stirring often, until soft and translucent. Pour in the chicken broth and scrape up all the browned bits from the bottom of the pan.

Stir in the heavy whipping cream, garlic powder, paprika, and remaining salt. Simmer gently for about 5 minutes until the sauce thickens slightly. Keep the heat at medium to prevent the cream sauce from breaking.

Nestle the seared pork chops back into the skillet. Cook for 5 to 7 minutes, spooning the sauce over the chops, until a meat thermometer reads 145 degrees F at the thickest part.

Remove from heat, garnish with fresh parsley, and serve immediately with mashed potatoes, buttered noodles, or roasted broccoli.