Pat the pork chops dry. Season with salt, black pepper, garlic powder, and onion powder. Lightly coat both sides with 2 tablespoons flour. Heat the oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear pork chops for 3–4 minutes per side, until golden brown. Transfer to a plate and set aside.

In the same skillet, melt butter and add sliced onions. Cook until onions are golden and caramelized (about 6–8 minutes), then stir in the garlic and cook another minute until fragrant.

Sprinkle 2 tablespoons flour over the caramelized onions. Stir and cook for 1 minute to eliminate raw flour taste. Slowly whisk in chicken broth followed by milk, stirring until smooth and slightly thickened (3–5 minutes). Stir in thyme and season with salt and pepper to taste.

Layer the potato slices in the bottom of the cooking vessel. Pour half of the gravy over the potatoes. Arrange the seared pork chops on top, then ladle the remaining gravy over everything.

Cover the dish with foil and bake at 375°F (190°C) for 40–45 minutes until the potatoes are tender and pork reaches an internal temp of 145°F (63°C).

Remove foil, and spoon extra gravy over the chops. Sprinkle with chopped parsley, and serve hot—extra gravy on the side is highly encouraged.