Pat the pork chops dry with paper towels. Season both sides with salt, pepper, garlic powder, onion powder, and dried thyme.
Sear the pork chops:
In a large oven-safe skillet, heat the olive oil (or butter) over medium-high heat. Once hot, add the pork chops and sear them for 3-4 minutes on each side, until golden brown. The goal is to get a nice crust on the outside, not to cook them all the way through.
Remove the pork chops from the skillet and set them aside.
Make the gravy:
In the same skillet, reduce the heat to medium. Add the flour and cook, whisking constantly, for 1-2 minutes to create a roux (this will help thicken the gravy).
Slowly pour in the chicken broth while whisking to prevent lumps. Stir in the heavy cream and soy sauce (if using). Continue to whisk until the mixture is smooth and begins to thicken, about 3-4 minutes.
Return the pork chops to the skillet:
Place the seared pork chops back into the skillet, spooning some gravy over the top of each one. Make sure the pork chops are partially submerged in the gravy. If necessary, tilt the skillet to ensure the gravy surrounds the pork chops.
Bake the pork chops:
Transfer the skillet to the preheated oven and bake for 25-30 minutes (depending on thickness), or until the pork chops reach an internal temperature of 145°F (63°C). If you prefer your pork chops more well-done, you can bake them for a few extra minutes.
Serve:
Remove the skillet from the oven. Let the pork chops rest for 5 minutes before serving.
Spoon extra gravy over the pork chops, garnish with chopped parsley if desired, and serve with mashed potatoes, rice, or vegetables.
