Season pork chops and set side.
Heat oil in a skillet and brown pork chops for about 4 minutes on both sides.
Remove from skillet and set aside and drain any excess oil.
Next scrape the bottom of the skillet to dislodge all the awesome browned bits and add the onion and saute for about 7 minutes until tender.
Then stir in the minced garlic and creole seasoning and cook till fragrant for 1 minute.
Add in the cornstarch, stirring with spatula constantly while cooking for 2-3 minutes, until the flour changes to a rich toffee color.
Next, stir in the reduced-sodium chicken broth and buttermilk. Mix together, making sure to scrape the bottom of the skillet so the cornstarch and brown bits get combined into the liquid.
Reduce heat and let simmer for about 12 minutes until it thickened.
Add the pork chops back in and simmer for a further 10 minutes (or so), until the pork chops are very tender and the sauce has thickened further.
Switch off the heat, adjust the seasonings, and serve.