Let pork chops sit at room temperature for 30 minutes, then season with salt and pepper.

Heat a large skillet to medium high heat. Add the oil and butter, and brown the pork chops for 3-5 minutes per side. Remove to a plate.

Turn heat to medium low and add the garlic; cook for 30-60 seconds. Add the cream and chicken base, whisk and cook until smooth.

Return pork chops to the pan, and cook another 3-5 minutes or until the pork reaches an internal temperature of 145°.

To serve, plate pork chops on plate and spoon the sauce over the top.