In a large bowl mix the flour, garlic pepper seasoning, onion powder and herbs together; whisk until well blended.
Searing Pork Chops
Coat the pork chops on both sides in the dry mixture, heat 2 tbsp of butter in a large skillet over medium-high heat.
Once hot, add pork chops and sear them by cooking 2-3 minutes per side not to exceed 5-6 minutes.
Transfer to a plate, cover to keep warm while you make the cream sauce.
Garlic and Herb Sauce
Return the skillet to the heat, add the butter and garlic, cook for a minute or two over medium heat. Add flour mixture to the butter mixture, add the wine slowly, whisking while on medium heat for about a minute.
Squeeze the lemon into the pan, add the chicken stock and heavy cream. Add the fresh thyme, basil, oregano, and rosemary. Simmer for 2-3 minutes, taste, add salt and pepper to taste if necessary.
Return the pork chops to the sauce, spoon sauce over chops. Reheat until the internal temperature of the chops read 145 degrees F. with a instant read thermometer. Remove from heat and rest for 5 minutes before serving.
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