Season and dredge the pork chops. Pat the chops dry with paper towels. Season both sides generously with the kosher salt and black pepper. In a shallow dish, whisk together the flour, garlic powder, and chili powder. Dredge each chop in the flour mixture, pressing it into the meat so it adheres. Shake off the excess and set the chops aside on a plate. Reserve 2 tablespoons of the seasoned flour for the gravy.

Sear the pork chops. Heat ¼ cup of the oil in a large heavy skillet over medium-high heat until shimmering. Working in batches if needed, sear the chops for 4–5 minutes per side, until deeply golden brown. Transfer to a plate and set aside. Do not wipe out the skillet. Those browned bits are the foundation of the gravy.

Caramelize the onions. Reduce the heat to medium-low. Add the sliced onions to the skillet with a pinch of salt. Cook for 18–20 minutes, stirring occasionally, until the onions are soft, deeply golden, and slightly jammy. This is the most important step in the recipe—do not rush it. If the onions start to stick, add a splash of water to deglaze.

Add the garlic and butter. Add the minced garlic and cook for 30 seconds, until fragrant. Add the butter and let it melt into the onions.

Build the gravy. Sprinkle the reserved 2 tablespoons of seasoned flour over the onions and stir to coat. Cook for 1 full minute to remove the raw flour taste. Slowly pour in the chicken broth while stirring constantly to prevent lumps. Add the Worcestershire sauce, Dijon mustard, and fresh thyme. Bring to a simmer and cook for 4–5 minutes, until the gravy thickens enough to coat the back of a spoon.

Finish the gravy. Reduce the heat to low. Stir in the heavy cream and taste. Adjust the salt and pepper. The gravy should be rich, tangy, and slightly sweet from the caramelized onions.

Braise the pork chops. Nestle the seared pork chops back into the skillet, spooning some of the gravy over the top. Cover and simmer over low heat for 15–20 minutes, until the pork reaches an internal temperature of 145°F. Turn the chops once halfway through.

Rest and serve. Transfer the chops to plates or a serving platter and spoon the gravy generously over the top. Garnish with chopped parsley and serve immediately over mashed potatoes, rice, or egg noodles.