1-First, pat the pork chops dry and season them all over with salt, pepper, garlic powder, and smoked paprika. Coat them evenly in flour, shaking off any excess, and set aside the leftover flour for later.

2-Heat the butter and olive oil in a large skillet over medium heat, then add the pork chops without crowding them. Cook for 4-5 minutes per side until they’re nicely browned, then remove and cover with foil to keep warm.

3-In the same skillet, sauté the sliced onions until they’re caramelized, about 8-10 minutes, then add the minced garlic and cook for another minute until fragrant.

4-Sprinkle in 2 tablespoons of the reserved flour and stir it well until it’s absorbed, then mix in the fresh thyme leaves.

5-Pour in the chicken stock while stirring to scrape up any bits from the bottom of the pan, and cook until the gravy starts to thicken, around 2 minutes. Stir in the heavy whipping cream and let it simmer while you adjust the seasoning with more salt and pepper if needed.

6-Return the pork chops to the skillet, spoon the gravy over them, and simmer on medium-low for 10-15 minutes until everything melds together beautifully.

7-Finally, take it off the heat and let it rest for 5 minutes before serving it up hot. This whole process, from prep to plate, takes about 40 minutes total, with 10 minutes prep and 30 minutes cooking.