Season the pork chops with paprika, garlic powder, salt, and black pepper.

In a large skillet, heat the butter and olive oil over medium-high heat.

Add the pork chops to the skillet and cook for 3-4 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.

In the same skillet, add the sliced mushrooms and cook until softened.

Add the crushed garlic and Italian seasoning, stirring for about 1 minute.

Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.

Return the pork chops to the skillet and coat them in the sauce. Simmer for an additional 2-3 minutes.

Serve garnished with fresh chopped parsley.