Season pork chops on both sides with garlic powder, salt and pepper. Heat a heavy, deep skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the pan. Sear pork loin chops on both sides until browned, turning only once. Remove to a platter. Add white wine to the pan drippings and stir, scraping up any browned bits, for 2 min. until reduced by half. Add chicken broth, Dijon mustard and honey. Whisk to combine and continue cooking over med-ium heat for 2 min. Whisk in cream and cook until thickened, about 2 min. Return pork chops to the skillet, along with any drippings. Turn to coat both sides and reheat about 1 minute. Serve pork loin chops with the honey mustard pan sauce.