In a small bowl, combine salt, pepper and cajun seasoning. Pat pork chops dry with paper towels and rub all over with seasoning.
Heat a large skillet over medium-high heat and melt butter and olive oil. Place pork chops in the skillet, pressing down gently to sear. Cook for 5-6 minutes, without moving the chops. Flip over and sear the other side. Cook until golden. Internal temperature should register at least 140 degrees F on a digital meat thermometer. Transfer to a plate and cover with foil to keep warm.
To the same skillet, add 2 tablespoons butter. Melt, scraping up any pan dripping and browned bits on the bottom of the skillet as you go. Add flour and whisk together, cooking until golden; about 2 minutes.
Add to the skillet chicken broth, garlic, heavy cream and 3 tablespoons of butter. Bring to a simmer over medium heat and continue to simmer for a few minutes or until thickened.
Nestle pork chops in the pan with the gravy and simmer for a minute to warm up the chops if needed. Serve porks chops with gravy and garnish with fresh minced parsley.
Depending on the size of your pork chops (and how hungry you are), this recipe could feed 4-6 people.