Preheat oven to 350°F.
Season the pork chops: Pat dry. Rub both sides with Lawry’s, garlic powder, paprika, cracked black pepper, and Sazón if using.
Prepare the flour coating: In a bowl, whisk together 2 cups flour, 1 Tbsp paprika, 1 Tbsp garlic powder, 2 tsp cracked pepper, and a little seasoning salt. Dredge each pork chop in flour. Shake off excess. Save leftover seasoned flour for the gravy.
Sear the chops: Heat oil in a large oven-safe skillet (cast iron works best). Brown chops 3–5 minutes per side until golden. Remove and set aside.
Make the gravy base: Pour off excess oil, leaving about 2 Tbsp. Add butter. Sauté onions until golden, then stir in garlic and a pinch of red pepper. Sprinkle 2–4 Tbsp of the reserved seasoned flour into the pan. Whisk for 3 minutes.
Build the gravy: Slowly whisk in chicken stock (and cream if using). Bring to a simmer until thickened. Taste and adjust seasoning.
Smother & bake: Nestle pork chops back into skillet, Pour the accumulated juices from the plate into the skillet, spoon gravy over the top. Cover tightly with foil or lid. Bake 30–35 minutes until pork is tender and cooked through (145°F internal temp).
Serve: Rest 5 minutes. Garnish with parsley. Serve hot with mashed potatoes, rice, or noodles.
