Take the beef chops out of the fridge 15-30 minutes prior to starting the recipe. Season them generously with salt & pepper and sprinkle on some garlic powder.

In a skillet, add olive oil and one tablespoon of butter over medium-high heat. Sear the beef chops for about 3–5 minutes on each side until golden brown. Remove them from the pan once seared.

Reduce the heat to medium and add the remaining tablespoon of butter along with chopped onions to the skillet. Cook for about 5–7 minutes until softened and lightly browned.

Pour in the chicken broth and add the condensed cream of mushroom soup into the skillet with onions. Stir well until smooth and combined.

Lower the heat to medium-low and return the beef chops back into the skillet, along with any juices. Let them simmer in the sauce for another 3–5 minutes until cooked through.

Taste and season with additional salt & pepper if needed. Sprinkle chopped parsley on top before serving.