4 pork chops (bone-in or boneless), about 3/4 inches thick

1/2 tablespoon onion powder

1/2 tablespoon garlic powder

ground cayenne, to taste

1 teaspoon seasoned salt

1/2 teaspoon black pepper

1/2 cup flour

2 tablespoons olive oil

1 tablespoon butter

Gravy

1 tablespoon butter

1 onion, sliced thin

4 cloves garlic, minced

1 teaspoon fresh chopped thyme

1/2 cup chicken broth

3/4 cup heavy cream

Season the pork chops with garlic powder, onion powder, cayenne, seasoned salt, and black pepper. Put the flour onto a plate. Dredge the seasoned pork chops in the flour. (Do not throw the remaining flour away.)

Heat the olive oil and butter in a large skillet over medium heat. Cook the pork chops until golden brown on both sides, about 3 minutes per side. Remove to a plate.

To make the gravy, heat the 1 tablespoon of butter in the same skillet. Add the onions and cook, stirring often, until caramelized about 10 minutes. Add the garlic and thyme and cook for 30 seconds. Sprinkle in the remaining flour from dredging the pork chops and cook, stirring for about 2 minutes. Whisk in the chicken broth and cook, stirring for about 2 minutes. Add the cream and simmer until thick, about 2 minutes.

Put the pork chops back into the skillet and cook until the chops are cooked through about 5 minutes. Season with salt and pepper, if needed.