Use a paper towel and pat dry the pork chops on both sides. Season each pork chop with salt, pepper, garlic powder, and smoked paprika on all sides. Then set the pork chops aside.

In a large non-stick skillet (at least 10 inches or larger), melt the butter/olive oil over medium heat. Meanwhile, while the butter/oil is on the stove; add the flour into a shallow pie plate or dish.

Dip each pork chop into the flour, coating well on all sides, and then shake off any excess flour. Add the floured pork chops to a small baking sheet and repeat the process until all of the pork chops are coated in flour- but do not discard the remaining flour.

When the butter/oil is sizzling, add the pork chops into the skillet. Depending on the size of your chops, you may have to cook them in batches. Cook the pork chops for about 4-5 minutes on both sides. Then transfer the fried pork chops to a small baking sheet and cover them with foil.

Add the onions into the skillet and sauté them together, stirring every few minutes. Allow the onions to break down and caramelize until they reach a deeply golden brown color, about 10-12 minutes. Then add in the garlic and stir together until fragrant, about 1-2 minutes.

Take 2 tablespoons of the reserved flour and sprinkle it into the skillet. Stir the flour into the onion mixture until all of the flour begins to dissolve. The flour should absorb most, if not all, of any butter/oil left in the skillet- making sure that all of the flour has fully dissolved.

Sprinkle in the fresh thyme and stir together once more. Pour in the stock and heavy cream and stir to fully combine everything. Reduce the heat to medium-low and allow the mixture to come up to a simmer. Stir together and then you should see the gravy begin to thicken.

Taste the gravy and adjust it to your preference by adding more salt/pepper, if desired. Then add in the pork chops and spoon the gravy over them. Serve the smothered pork chops warm and over mashed potatoes, rice, or alongside desired side items. Enjoy!