Pat the pork chops completely dry with paper towels to ensure a good sear.

In a shallow dish, combine the all-purpose flour, salt, pepper, garlic powder, and paprika. Reserve 1 tablespoon of this seasoned flour mixture for the gravy later.

Lightly press each pork chop into the remaining flour mixture, shaking off any excess to create a thin dusting.

Heat the vegetable oil in a large skillet over medium-high heat. Once shimmering, add the chops and sear for 3-4 minutes per side until a deep golden-brown crust forms. Remove chops from the pan and set aside on a plate (they do not need to be fully cooked yet).

Reduce the heat to medium and add the butter to the same skillet. Add the sliced onions and sauté for 5 to 7 minutes until soft and translucent, scraping up the browned 'fond' from the bottom of the pan.

Sprinkle the reserved 1 tablespoon of flour over the softened onions and stir constantly for about one minute to cook out the raw flour taste.

Slowly pour in the chicken broth while whisking continuously to prevent lumps. Stir in the heavy cream and bring the mixture to a gentle simmer.

Once the gravy has thickened slightly, return the pork chops and any rested juices back into the skillet. Nestle them into the sauce so they are mostly submerged.

Cover the skillet, reduce heat to low, and simmer for 15 to 20 minutes until the pork is tender and reaches an internal temperature of 145°F.

Let the dish rest for 5 minutes off the heat before serving.