4 boneless pork chops, 1/2 inch thick (4 oz each)
Salt and pepper
1/3 cup chicken broth
4 oz cream cheese, cut into cubes
1/4 cup chopped fresh chives
In large skillet, heat oil over medium heat. Generously sprinkle both sides of pork chops with salt and pepper; add to skillet. Cook 8 to 10 minutes, turning once, until meat thermometer inserted in center reads 145°F. Remove pork chops to plate; cover to keep warm. Add broth and cream cheese to warm skillet. Cook about 5 minutes, stirring frequently with whisk, until cheese is melted and sauce is smooth. Stir in 3 tablespoons of the chives. Spoon sauce over pork chops. Sprinkle with remaining 1 tablespoon chives.