Remove pork chops from the refrigerator and let them sit at room temperature for about 15 minutes. Pat dry with a paper towel to remove excess moisture.
Season the chops on both sides with sea salt, black pepper, garlic powder, onion powder, and Italian seasonings.
On a plate, combine the flour and seasoning salt and lightly dredge the seasoned pork chops, shaking off any excess.
Heat a large cast iron skillet or large frying pan over medium-high heat. Drizzle the olive oil, enough to coat the bottom of the pan.
Once the oil is hot, add the pork chops to the pan, making sure not to overcrowd them. You may need to cook in batches.
Cook the chops for about 3-4 minutes on the first side, until they develop a good sear and turn golden brown. Flip and cook for an additional 2-3 minutes on the other side.
Use an instant-read or digital thermometer to check the internal temperature of the pork chops. They should reach 145°F (63°C) for a juicy chop
Remove the cooked chops from the pan and let them rest on a plate, tented with foil, for about 5 minutes.
In the same pan, lower the heat to medium and add the heavy cream, parmesan cheese, and lemon juice. Stir to combine, deglaze the pot, and let it simmer for a couple of minutes to thicken.
Return the pork chops to the pan, spooning the creamy sauce over them. Garnish with fresh parsley and serve immediately.