Melt butter in a large skillet, over medium heat. Season the pork chops with
black pepper and garlic powder. Fry the chops in butter until no longer pink and
the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.
Remove chops to a plate and keep warm.
Stir the whipping cream into the skillet, loosening any bits of meat stuck to
the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens,
about 5 minutes.