First roast the garlic, you will need the roasted garlic to make the pork chops.
Trim just the top of the head of the garlic off. Please the garlic in the center of a sheet of aluminum foil large enough to cover the garlic.
Drizzle the bulb of garlic with the 1 tablespoon of olive oil and wrap it tightly in the foil.
Bake in the oven at 400°F for about 30 minutes or until the garlic has softened and caramelized. Once roasted remove the garlic from the oven and let cool for 5 minutes or so.
Once the garlic has cooled, break the garlic apart and squeeze the garlic out of its skin.
While the garlic is roasting get the rest of your ingredients ready. Mince your onion, grate your parmesan cheese, and chop your parsley. Once done set them aside until you need them.
Place a medium sauté pan or cast-iron skillet over medium heat on the stove. Add 2 tablespoons of olive oil into the pan and allow the oil to get hot.
Season the pork chops on both sides with a dash of salt and pepper.
Add the pork chops to the pan and sear on each side until golden brown. This will take about five minutes on each side depending on the thickness of the pork chops.
Remove the pork chops from the pan and place onto a plate cover with aluminum foil and allow the pork to rest while you make the sauce.
Add the butter to the pan and let it melt. While the butter is melting scrap all of the bits of pork off the bottom of the pan. This is known as deglazing a pan.
Once the butter is melted and all of the pork scraps have been scraped off the pan, add in the onion and sauté until the onions have softened about five minutes.
Then stir in the roasted garlic and allow it to cook for one minute.
Pour in the half-and-half and chicken stock to the pan allow this to reduce down for about five minutes.
Once the sauce has reduced a little bit, stir in the Parmesan cheese and make sure it is fully mixed.
Then return the pork chops to the pan.
Continue to cook the pork chops until they have reached an internal temperature of 145°F.
Top with parsley if you desire and enjoy.