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Take the pork chops out of the fridge 15-30 minutes prior to starting the recipe if you can. Season them with salt & pepper and the garlic powder.
To a skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it's hot, cook the pork chops for 3-5 minutes/side or until golden (3 minutes for thinner chops and 5 minutes for pork chops up to 1" thick). Once the pork chops are done searing, transfer them to a plate.
Reduce the heat to medium and add the remaining tablespoon of butter and the onions. Cook for 5-7 minutes, stirring fairly often, or until they're softened and lightly browned.
Add the chicken broth and condensed soup to the skillet and stir until smooth.
Reduce the heat to medium-low and add the pork chops back in, along with the juices left on the plate. Cook for another 3-5 minutes or until the pork is cooked through. If the sauce becomes too thick, simply add another splash of chicken broth.
Season with extra salt & pepper if needed and sprinkle the parsley on top if using. Serve immediately.