Season the chops: Pat the pork chops dry with paper towels. Stir together the salt, pepper, garlic powder, onion powder, and smoked paprika, then rub the mixture over both sides of each chop. Let them sit at room temperature for 10 minutes while you slice the onions.

Dredge in flour: Spread 6 tablespoons of the flour on a plate. Press each chop into the flour on both sides, then shake off the excess so you're left with a thin, even coat. Set the remaining 2 tablespoons of flour aside for the gravy.

Sear until golden: Heat the oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chops in a single layer and sear 3 to 4 minutes per side, until deeply golden. They will not be cooked through yet. Move them to a plate.

Caramelize the onions: Turn the heat down to medium and melt the remaining 2 tablespoons of butter in the same skillet. Add the sliced onions with a pinch of salt and cook 10 to 12 minutes, stirring often, until they collapse and turn soft and deep golden. Stir in the garlic and thyme and cook 30 seconds more.

Build the onion gravy: Sprinkle the reserved 2 tablespoons of flour over the onions and stir constantly for 1 to 2 minutes to cook off the raw taste. Slowly whisk in the chicken broth, scraping the bottom of the pan hard to lift every browned bit. Simmer 3 to 4 minutes until it thickens, then stir in the heavy cream.

Smother and simmer: Nestle the pork chops back into the skillet along with any juices on the plate, and spoon the gravy over the top to cover them. Cover the pan, reduce the heat to low, and simmer 8 to 10 minutes, until a thermometer inserted into the thickest part of a chop away from the bone reads 145°F.

Rest, then serve: Take the pan off the heat and let the chops rest in the gravy for 3 minutes. Serve them over mashed potatoes with plenty of onion gravy spooned over the top and a sprinkle of parsley.