1. Season the pork chops with salt, black pepper, garlic powder, and paprika.
2. Lightly dredge the pork chops in the flour, shaking off any excess. Reserve the remaining flour.
3. Heat the vegetable oil and butter in a large skillet over medium-high heat.
4. Brown the pork chops for 3–4 minutes per side, then remove and set aside.
5. Add the sliced onions to the skillet and cook until softened and golden, about 8 minutes.
6. Stir in the garlic and cook for 30 seconds.
7. Sprinkle 2 tablespoons of the reserved flour into the skillet and stir for 1 minute.
8. Gradually whisk in the chicken broth, then add the heavy cream, Worcestershire sauce, and thyme.
9. Return the pork chops to the skillet and spoon some gravy over the top.
10. Reduce the heat to low, cover, and simmer for 25–30 minutes, or until the pork chops are tender and fully cooked.
11. Garnish with fresh parsley before serving.
12. Serve hot with mashed potatoes, rice, or biscuits.
