Pat the pork chops dry with a paper towel, then season both sides generously with salt and black pepper.
Dredge the Pork Chops:
In a shallow dish, combine the flour, garlic powder, onion powder, and paprika. Dredge each pork chop in the flour mixture, shaking off any excess. Set the remaining flour mixture aside to use for the gravy.
Sear the Pork Chops:
In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon of butter. Once the butter is melted and sizzling, add the pork chops to the skillet.
Cook for 3-4 minutes per side until golden brown. The pork chops do not need to be cooked through at this stage, as they will continue cooking in the gravy. Transfer the pork chops to a plate and set aside.
Sauté the Onions and Garlic:
Reduce the heat to medium and add the remaining tablespoon of butter. Add the sliced onions to the skillet and cook for about 5-7 minutes until they are softened and beginning to caramelize.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Make the Gravy:
Sprinkle about 2 tablespoons of the reserved flour mixture into the skillet with the onions and garlic. Stir well to coat the onions and cook the flour for about 1 minute to remove any raw taste.
Slowly pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a simmer, and let it cook for 5 minutes, stirring occasionally, until the gravy thickens.
If you prefer a creamier gravy, stir in the heavy cream or milk and add the thyme. Continue simmering for 2-3 minutes, adjusting seasoning with salt and pepper if needed.
Add the Pork Chops Back to the Skillet:
Nestle the pork chops back into the skillet, spooning some of the gravy over the top. Reduce the heat to low, cover the skillet, and let the pork chops simmer for 10-15 minutes until they are cooked through and tender.
Serve:
Garnish with chopped fresh parsley and serve the smothered pork chops with extra gravy on top. These chops are wonderful with mashed potatoes, rice, or steamed vegetables.
