Pat the pork chops dry with paper towels to remove any excess moisture.

In a small bowl, mix together the minced garlic, paprika, thyme, salt, and pepper. Rub this mixture evenly over both sides of the pork chops.

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the pork chops to the skillet and sear them for 3-4 minutes on each side, or until they are golden brown. Remove the pork chops from the skillet and set them aside.

In the same skillet, add the chicken broth, scraping the bottom to release any browned bits (this adds flavor). Bring the broth to a simmer and cook for 2-3 minutes, allowing it to reduce slightly.

Return the pork chops to the skillet. Add the butter and lemon juice. Spoon the sauce over the chops and cook for an additional 3-4 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).

Remove the pork chops from the skillet and let them rest for a few minutes. Garnish with freshly chopped parsley and serve with the pan sauce drizzled over the top.

Enjoy your delicious pork chops with your choice of side dishes, such as mashed potatoes, roasted vegetables, or a fresh salad!