Heat the olive oil in a large skillet over medium heat. Season the pork chops with salt and pepper, then add them to the skillet. Cook for 4-5 minutes on each side, or until browned and cooked through. Remove from skillet and set aside.
In the same skillet, add the diced onion and minced garlic. Cook for 2-3 minutes, or until softened.
Add the sliced potatoes to the skillet and cook for an additional 5 minutes, stirring occasionally.
Pour in the chicken broth and bring to a simmer. Cook for 10-12 minutes, or until the potatoes are tender.
Stir in the heavy cream and return the pork chops to the skillet. Cook for another 2-3 minutes, or until heated through.
Garnish with chopped fresh parsley, if desired, and serve hot.