Use paper towels to thoroughly pat the pork chops completely dry on all sides to maximize searing efficiency. In a shallow bowl, whisk together the all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper until fully unified.

Dredge each pork chop through the seasoned flour mixture, pressing firmly so the starch adheres smoothly across the entire surface, then gently shake off any loose powder. Reserve exactly 2 tablespoons of this seasoned flour mixture in a small cup to use later as your gravy thickener.

Add the olive oil and 1 tablespoon of the unsalted butter to a large cast-iron skillet set over medium-high heat. Once the oil is shimmering hot, lay the chops in a single layer and sear undisturbed for 3 to 4 minutes per side until a beautiful, deep golden-brown crust forms, then transfer the par-cooked chops to a separate plate and cover loosely with foil.

Drop the remaining 2 tablespoons of butter into the empty, hot skillet, dropping the stove heat down to medium. Toss in the sliced yellow onions and mushrooms with a pinch of salt, sautéing for 8 to 10 minutes while stirring frequently until the vegetables soften and take on a rich, caramelized golden color. Stir in the chopped garlic and sauté for exactly 60 seconds until fragrant.

Sprinkle the 2 tablespoons of reserved seasoned flour directly over the mushrooms and onions, stirring continuously for 1 minute to toast the starches and eliminate any raw flour taste.

Slowly stream the chicken broth and Worcestershire sauce into the skillet while scraping the bottom of the pan vigorously with a wooden spoon to dissolve all the savory, caramelized pan drippings into the liquid baseline. Bring the mixture up to a gentle simmer, then pour in the heavy cream and stir until the sauce transitions into a smooth, thick, and uniform gravy.

Carefully slip the seared pork chops and any collected plate juices back into the bubbling skillet, spooning the rich mushroom gravy directly over the tops to smother them completely.

Lower the stove burner to medium-low, cover with a tight lid, and let it simmer for 5 to 7 minutes. Pull the skillet from the heat the exact moment a meat thermometer inserted into the thickest part of the chop reads a safe and juicy 145°F, letting the dish rest uncovered for 3 minutes before serving over a bed of mashed potatoes or rice.