In a small bowl, add kosher salt, black pepper, onion powder, poultry seasoning, and smoked paprika and mix until combined. Sprinkle the seasoning over both sides of the pork chops.
Heat olive oil in a 12-inch skillet over medium-high heat. Add pork chops and brown on both sides, about 4-5 minutes per side.
Remove pork chops from heat and set aside on a plate. Decrease the heat to medium and add butter and onions to the skillet. Use a wooden spoon to sauté the onions until softened, about 5-7 minutes, deglazing the pan in the process by removing any brown bits from the bottom. Add garlic and cook for an additional minute.
Sprinkle the flour over the onions and garlic in the pan and stir for about one minute.
Slowly pour the chicken broth into the pan while strring. Allow the mixture to cook for about 8-10 minutes, stirring occasionally, until it has thickened slightly. Pour in the heavy cream and stir.
Add the pork chops back to the skillet and cover them with the gravy. Continue to cook the pork chops, for about 3-4 minutes, until the pork chops reach an internal temperature of 145 degrees Fahrenheit.
Remove from heat and serve.
The pork chops will not be done once they are browned. They should finish cooking in the gravy.
Use a quick-read thermometer to ensure the pork has reached an internal temperature of 145 degrees Fahrenheit. Overcooked pork can result in rubbery meat.
I use center-cut rib chops, that are all-natural. Using all-natural or organic chops will allow your pork chops to brown nicely. You can also sub with loin chops or boneless chops.