Smothered Pork Chops with Creamy Onion Gravy

Pat 4 boneless pork chops dry and place them in a bowl. Season with ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, and ¼ teaspoon cayenne. Rub the seasoning evenly over both sides.
Lightly coat the seasoned pork chops with 40 g all-purpose flour, shaking off any excess.
Heat 3 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add the pork chops without overlapping and sear for 3–4 minutes per side until golden brown. Transfer them to a plate.
Reduce the heat to medium and add 1 tablespoon unsalted butter. Add 1 yellow onion, chopped, and cook for 6–7 minutes until softened and lightly caramelized.
Stir in 4 garlic cloves, minced, and ¼ teaspoon chili flakes, then cook for 30 seconds until fragrant. Sprinkle in 2 tablespoons all-purpose flour and cook for 2 minutes, stirring well to remove the raw flour taste.
Gradually pour in 250 ml chicken broth, whisking while scraping the browned bits from the bottom of the skillet. Simmer for 2 minutes until slightly thickened.
Stir in 120 ml heavy cream and bring the creamy onion gravy to a gentle simmer.
Return the pork chops to the skillet. Coat them with the gravy and simmer gently for 4–5 minutes, or until the thickest part reaches 63 °C. Remove the skillet from the heat and rest the pork chops in the gravy for at least 3 minutes. Garnish with chopped fresh parsley and serve warm.