Mise en place (always!). In a small bowl, whisk together flour, cajun seasoning, 1 tsp. of thyme, garlic salt, and onion powder. Dredge pork chops through flour mixture, coating thoroughly.
Heat 2 Tbsp. of butter in a large skillet over medium to medium-high heat. Once hot, place pork chops into skillet. Cook for 4-5 minutes, until browned. Only move pork as much as needed to prevent over-browning.
Add 1 Tbsp. of butter, swirl around. Flip pork chops. Cook the other side 4-5 minutes, until browned. Remove pork from skillet.
Add broth, lemon juice, garlic, and remaining 1/2 tsp. of thyme. Reduce heat to medium-low and stir, making sure to scrape up any browned bits from the bottom of the pan.
Add pork back into pan. Simmer on medium-low (or low) for 15-20 minutes, until pork is cooked through.
Remove cooked pork chops from pan. Plate on plate and cover to keep warm.
Add last tablespoon of butter and heavy cream to pan. Simmer on medium for 3-5 minutes, until sauce thickened to desired consistency.