In a bowl, whisk salt, paprika, pepper, garlic powder, and onion powder together. Sprinkle seasoning to generously coat both sides of each pork chop.
2 teaspoons salt, ¾ teaspoon black pepper, 1½ teaspoons paprika, ¼ teaspoon onion powder, ½ teaspoon garlic powder, 4 thick-cut bone-in pork chops
Set aside 3 Tablespoons flour from your flour. With the remaining flour, spread it out on a large plate. Coat pork chops on each side with a light layer of flour.
¾ cup all-purpose flour
Place a 12-inch deep cast iron pan over medium heat and add vegetable oil. Once hot, brown pork chops on each side until golden, but not cooked through, 5 minutes per side. Remove and set aside to a plate.
3 Tablespoons vegetable oil
Add sliced onion to the skillet and cook, stirring occasionally, until the onions begin to brown and caramelize, 10-15 minutes. Stir in garlic and cook until fragrant, 30 seconds to 1 minute.
1 large yellow onion, 3 cloves garlic
Push onions and garlic to the side of the pan. Add butter to the center of the pan. Once it melts, mix in the 3 Tablespoons flour. Stir until the flour-butter mixture is golden.
2 Tablespoons unsalted butter, ¾ cup all-purpose flour
Slowly pour chicken broth into the pan while continuously whisking to remove any lumps. Once mixed through and not lumpy, mix the onions and garlic back in. Scrape up any brown bits from the bottom of the pan to mix through.
2 cups chicken broth
Bring the broth to a boil, then reduce to medium-low. Simmer until it begins to thicken, about 15 minutes.
Reduce heat to low and whisk in buttermilk and water.
¼ cup buttermilk, ¼ cup water
Gently add the pork chops to the gravy and continue to simmer over low heat until they are cooked through and tender, 15-25 minutes. The thickest part of the pork chop should read 145°F on a meat thermometer.
Remove the skillet from the heat and serve topped with fresh parsley if desired!
Fresh chopped parsley