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Put the flour in a pie plate and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork .
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Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
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Heat a large saute pan or cast iron skillet over medium heat and coat with the oil.
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When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry on each side until golden brown and cooked thoroughly.
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Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings.
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Mix the flour into the fat to dissolve and then while whisking, slowly pour in the chicken broth.
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Stir in the heavy whipping to make a creamy gravy.
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Place the pork chops on a platter and pour the gravy over the top.
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Garnish with parsley, if you wish.