Heat olive oil in a large, heavy-duty skillet over medium heat. Add shallot and cook, stirring occasionally, until the shallot softens and develops a bit of color, approximately 3-4 minutes.

Sprinkle the pork chops with the garlic powder, onion powder and season with salt and black pepper, to taste. Add the chops to the hot skillet and brown on each side, approximately 3-4 minutes per side.

Transfer the pork chops from skillet to a platter and set aside. Add chicken stock and gently scrape the brown bits from the bottom of the skillet with a spatula. Return the chops to the skillet and reduce the heat to medium low. Cover and cook for approximately 8-10 minutes or until chops are cooked through.

Transfer chops to a serving plate and cover to keep warm. While the chops rest, add the butter to the skillet and whisk to combine with the pan sauce. Continue cooking until the sauce thickens slightly, approximately 2-3 minutes.

Remove from heat and season with additional salt and pepper, if desired. To serve, spoon some of the pan sauce over the pork chops and sprinkle with fresh parsley if using. Pair with your choice of sides and serve immediately. Enjoy!