Pat dry and season. Blot the pork chops with paper towels. Season both sides with salt, pepper, garlic powder, onion powder, and a pinch of smoked paprika if using. Lightly dust each chop with flour, tapping off the excess.

Sear the chops. Heat a large skillet over medium-high heat and add 1 tablespoon oil or butter. When shimmering, sear the chops 2–3 minutes per side until well browned. Transfer to a plate. They won’t be cooked through yet.

Soften onions (optional). If using onions, add a bit more fat to the pan and sauté the slices over medium heat for 3–4 minutes until they start to soften and pick up color. Push them to the edges of the pan.

Make a quick roux. Reduce heat to medium-low. Add 2 tablespoons butter to the skillet. When melted, sprinkle in 2 tablespoons flour. Whisk and cook 1–2 minutes until lightly golden and it smells toasty. Scrape up browned bits as you stir.

Build the gravy. Slowly whisk in 1½ cups chicken broth until smooth, then add ½ cup milk or half-and-half. Stir in 1 teaspoon Worcestershire and ½ teaspoon thyme. Simmer 2–3 minutes, whisking, until the gravy thickens slightly. Taste and adjust salt and pepper.

Simmer to tenderness. Nestle the pork chops (and any juices) back into the skillet, spooning some gravy over the top. Reduce heat to low, cover, and simmer gently 12–18 minutes, flipping once, until the chops are just cooked through and tender. Internal temperature should reach 145°F.

Finish and rest. Turn off the heat. Let the chops rest in the gravy 3–5 minutes. If the gravy is too thick, whisk in a splash of broth or milk. If it’s too thin, simmer uncovered a minute more.

Serve. Spoon plenty of gravy over the chops. Garnish with parsley. Serve with mashed potatoes, buttered noodles, or rice to soak up every drop.