Dry the pork chops well and season generously with salt and pepper. Heat a large cast iron pan over high heat and when hot, add the avocado oil. When the oil is hot, add the pork chops and cook until well browned and cooked through, about 4 minutes per side, or until cooked through. Transfer to a serving plate and set aside. Do not clean the pan.

Add the broth, ranch seasoning, gelatin, and any juices that have accumulated on the serving plate. Boil until reduced by half, 3-5 minutes. Off heat, add cottage cheese, if using and transfer to a blender. Puree until completely smooth (skip this step if you are not using cottage cheese). Season to taste with salt and pepper and pour over the pork chops. Garnish with parsley.