Season pork chops with poultry seasoning and pepper.
Heat oil AND butter in a skillet over medium-high heat and add pork chops, searing for 5 minutes per side, until golden brown. Transfer to a plate and covered with foil. The pork will NOT be fully cooked at this point.
To the same skillet, melt butter over medium heat. Add sliced onions and a pinch of salt, cooking onions until tender and caramelized. About 12-15 minutes.
Add vegetable broth and using a spatula or wooden spoon, scrape up the browned bits from the bottom of the pan. That is where the flavor is.
Whisk in the heavy cream and simmer for a minute or two.
Return pork chops and any juices to the skillet.
Reduce heat to a simmer and continue to cook for a few more minutes, or until pork is completely cooked through (145 degrees Farenheit) and the sauce has thickened to your liking. I like to allow the pork to rest for about 3 minutes before serving.
Remove from heat; garnish with parsley and serve with rice or potatoes.