Heat your oven to 400 degrees.
In a small saucepan, combine the broth, lemon juice, rosemary, and garlic. Bring to a gentle simmer over medium heat.
Stir in the cream and heat to a gentle simmer. Do not boil the cream sauce. Keep it on very low heat while you prepare the meat.
Bring to a slow simmer and stir gently. Turn the burner off and let the mixture stay warm while the rest of the dish is prepared. It’s not ready yet so don’t worry.
In an oven-safe frying pan or a cast-iron skillet, heat the olive oil over medium heat.
In a small dish, combine the garlic powder, paprika, thyme, and rosemary.
Prepare the pork by sprinkling the seasoning mixture over all sides of the pork. Spread it evenly with your hands.
Place the pork chops in the hot frying pan and cook for 3 minutes or until the pork is very slightly browned.
Turn the pork over in the pan and sprinkle with the lemon juice over the top of the pork.
Turn off your burner and place the entire frying pan in the oven to bake at 400 degrees for 15 minutes or until the internal temperature of the pork reaches 145 degrees.
Five minutes before the pork is done, finish the cream sauce. Bring the mixture to a very low simmer once again.
While the sauce warms, mix the cornstarch with the cold water in a small cup. Stir until thoroughly combined.
Now stir a few tablespoons of the cornstarch mixture into the saucepan with your cream sauce. This mixture will thicken your sauce and it could just take a very little bit so watch it closely not to add too much of the cornstarch so that you end up with gravy.
Once the cornstarch mixture has been integrated and warmed, if you’d still like a thicker sauce you can add more of the cornstarch mixture a very little bit at a time until desired consistency.
Remove the pork from the oven and serve hot with spoonfuls of the cream sauce over the top.