In a small bowl, mix the salt, pepper, garlic powder, and paprika. Pat the pork chops dry with paper towels. Season both sides of the pork chops with this spice mixture.

Dredge the seasoned pork chops in the flour, making sure to coat both sides. Shake off any excess flour and set them aside.

Heat the olive oil and butter in a large skillet over medium heat. Once hot, add the pork chops in batches if necessary to avoid crowding the pan. Cook for 4-5 minutes on each side, or until they develop a nice crust. Remove the pork chops and set them aside on a plate, covering them with foil to keep warm.

Using the same skillet, lower the heat slightly and add the sliced onions. Cook, stirring frequently, until the onions are caramelized, about 8-10 minutes. Add the garlic and cook for 30 seconds until fragrant.

Sprinkle 2 tablespoons of flour into the skillet and stir it into the onions. Cook for 1 minute to remove the raw flour taste. Stir in the dried rosemary.

Slowly pour in the chicken stock while scraping the bottom of the skillet with a spoon to release any browned bits. Stir constantly until the mixture thickens slightly, about 3-4 minutes.

Lower the heat to medium-low and add the heavy cream. Stir to combine and bring to a gentle simmer. Return the pork chops to the skillet along with any juices on the plate. Spoon the sauce over the chops and simmer for 10 minutes, or until the pork is fully cooked (internal temperature of 145°F/63°C).

Remove the skillet from the heat and garnish with fresh parsley. Serve immediately with sides like mashed potatoes or rice pilaf. Enjoy!