Pat pork chops dry and season both sides with salt, pepper, garlic powder, and onion powder. Let rest for 5 minutes.

Dredge each chop lightly in flour, shaking off excess.

Heat oil (and butter if using) in a large skillet over medium-high heat until shimmering.

Brown pork chops 3–4 minutes per side until golden; they don’t need to be cooked through. Work in batches if needed. Transfer chops to a plate.

In the same skillet, add sliced onion (and mushrooms if using). Sauté over medium heat for 6–8 minutes, stirring occasionally, until deeply golden and caramelized.

Sprinkle a pinch of salt to help onions sweat.

Add minced garlic and cook for 30 seconds until fragrant.

Sprinkle 2–3 tbsp of the reserved flour into the pan and stir to coat onions for 1–2 minutes.

Slowly whisk in chicken broth, scraping up browned bits from the bottom. Bring to a gentle simmer.

Stir in heavy cream, Worcestershire sauce, thyme, and bay leaf. Simmer uncovered for 3–5 minutes until sauce begins to thicken.

Return pork chops to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 20–30 minutes until chops are tender and cooked through.

For thicker gravy, remove chops and simmer sauce uncovered for 3–5 minutes to reduce. For a crispier finish, place browned chops in a 375°F oven for 8–10 minutes before returning to gravy.

Taste and adjust seasoning. Remove bay leaf, sprinkle with chopped parsley, and serve with gravy spooned generously over the top.