Mix creole seasoning, garlic powder, salt and pepper. Pat dry the pork chops. Heavily season the pork chops and work it in with your hands. Let sit for 30 minutes.

Add oil to a large skillet on medium high heat. In batches sear the pork chops (2-3 minutes/side) and remove to a plate.

Add additional oil as needed to skillet. Add onions and peppers to skillet. On medium heat cook until soft. Add garlic and cook for 30 seconds. Add flour and mix in. Cook for 1 minute.

Add chicken stock and bring to a boil. Stir and cook until sauce thickens. This should happen in a few minutes. Add heavy cream and mix in.

Return the pork chops to the skillet and cover with the sauce. Cover the skillet and simmer on low heat for about 10 minutes until pork reaches 135-140°F. Turn off heat and let rest for 5 minutes.