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Remove the pork chops from the refrigerator about 20 minutes before cooking so they can be at room temperature.
Pat dry the chops with paper towels to remove excess moisture. Rub them on all sides with a tablespoon of oil.
In a small mixing bowl, add garlic powder, onion powder, Creole seasoning, salt, pepper, and cayenne. Mix spices until thoroughly combined. Pour the mix into a shallow bowl and set aside.
Evenly rub the seasoning mixture on all sides of each pork chop using your hands or a cooking brush. Dredge the pork chops in flour (one at a time) really well on both sides, shake off the excess, and set aside.
Place a large cast iron skillet over medium-high heat and add the butter and remaining oil. Add pork chops to the skillet when the butter has completely melted and the oil is shimmering. Don't overcrowd the pan.
Fry for 6-8 minutes for 1-inch thick pork chops. When frying, wait until the chops easily release from the skillet before turning.
Cook pork chops until an instant-read thermometer registers 145°F/63℃ or a maximum of 165°F/74℃ when inserted horizontally into the chop.
Remove the chops to a plate, cover them with foil, and let them rest for about 5 minutes.
Garnish with optional minced parsley and serve with your favorite sides.