Sprinkle the pork chops with the salt and pepper.

Heat a large skillet over medium high heat. Add the olive oil. Place the pork chops in the skillet and cook for 4 minutes per side or until cooked through. Remove from the pan and place on a plate.

Reduce the pan heat to medium and add the chicken broth. Scrape the brown bits from the bottom of the pan.

Add in the garlic and saute for 1 minute.

Add the almonds, water, lemon juice, smoked paprika, and Dijon mustard. Cook for 2-3 minutes.

Add the pork chops back to the pan along with any accumulated juices and turn to coat with the almond sauce.

Place the pork chops on a plate and sprinkle with chopped parsley.