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In a small bowl, whisk together flour, creole seasoning, garlic powder, thyme, onion powder, salt and pepper.
Dredge pork chops in dry mixture.
Heat 2 Tablespoons of butter in a large skillet.
Add pork chops to skillet and cook on each side for 7 minutes. Remove chops from skillet.
Add minced garlic to skillet and saute. Add wine, lemon juice, zest, thyme, salt & pepper to skillet.
Return chops to skillet, reduce heat to low, cover and simmer for 20 minutes.
Remove chops from skillet, add remaining butter, whisk in cream and bring to a boil. Reduce heat and cook until thickened.
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