Place a piece of plastic wrap over the beef chops and gently pound them with a meat mallet to tenderize.

Season both sides of the beef chops with salt, pepper, and Italian seasoning. If possible, let the chops rest at room temperature for 35 to 45 minutes to allow the seasoning to penetrate and enhance juiciness.

In a large measuring cup or bowl, combine all sauce ingredients except garlic, butter, flour, Parmesan, and lemon juice. Set aside.

Lightly coat each beef chop with flour on both sides.

Heat olive oil in a large skillet over medium-high heat. Sear the beef chops in batches, cooking for 2 to 3 minutes on the first side and 1 to 2 minutes on the second side until nicely browned. Remove from skillet and set aside to rest.

Reduce heat to medium. Add minced garlic to the skillet and cook for 2 to 3 minutes, stirring frequently, until fragrant.

Add butter and flour to the skillet, stirring constantly to form a roux. Cook for 1 to 2 minutes to eliminate the raw flour taste.

Slowly add the prepared broth mixture in small increments, stirring constantly to combine and prevent lumps. Bring the sauce to a boil, then reduce heat and let simmer for 8 to 10 minutes, stirring occasionally, until slightly thickened.

Lower heat to low and gradually stir in the grated Parmesan cheese until melted and fully incorporated. Add lemon juice if using, and stir well.

Return the beef chops to the skillet, spoon the sauce over them, and heat through for 3 to 5 minutes.

Serve hot with your choice of side dishes such as mashed potatoes and roasted vegetables.