I looks good, but you lost me at the burnt garlic. Otherwise a nice gravy.
If I can offer another delicious pan sauce idea for you, my wife begs me for this one all the time. I season (salt, pepper, and garlic powder) and cook my Chops first in a bit of oil. Once it reaches 140F internal (it will rise 5 degrees while resting. Don’t overcook your pork), remove the chops and use a quarter cup of white wine (I use moscato) to deglaze the pan. Let it simmer reduce for a few minutes until it thickens enough to drag your spatula across the pan and it doesn’t immediately back fill. Add a tab of butter, a splash of cream, and a some freshly grated parmesan off the wedge (don’t use the canned stuff. It will be gritty). Stir it until the cheese just melts, then remove from the heat so the sauce doesn’t break. Now smother and enjoy. Optionally, if you want to lighten it it up a bit, a squeeze of lemon goes nice too.