Mix all marinade ingredients together and marinate the pork chops for an hour in the refrigerator, covered.

Remove pork chops from marinade and set aside. Keep marinade and make the sauce first. (next steps)

In a small sauce pot, add 1 tbsp olive oil and butter and let butter melt on medium heat.

Add the garlic cloves and saute for about 2 minutes.

Add flour and stir to form a roux.

Add marinade and chicken broth and stir. Raise heat to medium high and bring the liquid to a slow boil. Cover and lower heat to medium low and let simmer while you make the pork chops.

Preheat oven to 350 degrees.

Place two tablespoons of olive oil in a large, oven safe skillet and heat on medium high heat until hot (test to make sure it is thoroughly heated by placing a corner of the chop into the oil. If it sizzles immediately, then it is hot enough). Place the pork into the pan for about 2 minutes per side.

Then place pan with meat directly into the oven for 3-8 minutes depending on thickness. If chops are thin, 3 minutes, if they are 1 inch thick, 5 minutes, and over 1 inch thick should be roasted for 7-8 minutes.

Taste the sauce and salt to taste. Serve the pork chops over the sauce.