Season the pork chops with salt, pepper and Italian seasoning.

Place flour in a shallow dish. Coat the pork chops, shaking off the excess flour.

In a large skillet, heat 1 tbsp olive oil along with 1 tbsp of butter. Add the pork chops and cook until browned on both sides and cooked through, about 3 minutes each side, depending on the thickness of your pork chops.

Transfer the pork chops to a plate and set aside.

Reduce the heat to medium and add garlic and 1 tbsp of butter. Cook for 30 seconds, until fragrant.

Stir in the chicken broth and continue to cook until the liquid is reduced to about half, around 4 minutes.

Return the pork chops to the pan. Add the thinly sliced lemon slices, and cook for about a minute.

Drizzle with the lemon juice, sprinkle with chives and serve.