Preheat oven to 400°F (200°C).

Pat pork chops dry and season both sides with 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, and smoked paprika. Let sit 10 minutes while you prep veggies.

Toss potato wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and half the thyme. Spread on a rimmed baking sheet in a single layer.

Roast potatoes in the oven for 30–35 minutes, flipping once halfway, until golden and fork-tender.

Meanwhile, heat 1 tablespoon oil and 1 tablespoon butter (if using) in a large skillet over medium-high heat. Add onions with a pinch of salt and cook, stirring occasionally, until soft and caramelized — about 8–10 minutes. Remove onions to a plate.

In the same skillet, add a touch more oil if needed and sear the pork chops 3–4 minutes per side until golden-brown.

Reduce heat to medium. Push chops to the side and sprinkle flour into the skillet (if using), stirring for 30 seconds. Slowly pour in chicken broth while scraping up browned bits. Stir in Dijon mustard and remaining thyme.

Return caramelized onions to the skillet, nestle pork chops into the sauce, and simmer gently for 6–8 minutes, or until internal temperature reaches 145°F (63°C). If chops are thicker, cover and simmer an extra 2–4 minutes.

Remove chops from heat and let rest 5 minutes. Taste sauce and adjust salt/pepper.

Serve pork chops with a generous spoonful of onions and pan sauce over the roasted baked potatoes. Garnish with chopped parsley and a squeeze of lemon if desired.