Put the flour in a pie plate and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork .

Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil.

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.

Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings.

Mix the flour into the fat to dissolve and then while whisking, slowly pour in the chicken broth.

Stir in the heavy whipping to make a creamy gravy.

Place the pork chops on a platter and pour the gravy over the top.

Garnish with parsley, if you wish.