Pat pork chops dry using a paper towel. Sprinkle salt, pepper and paprika on both sides. Let them rest for ten minutes. This helps the meat absorb flavor before cooking.

Heat oil in a large pan over medium heat. Place pork chops carefully in the pan. Cook until both sides turn golden brown. Remove and set aside for later use.

In the same pan, add butter and sliced onions. Stir slowly until onions become soft and golden. Add minced garlic and cook for one more minute. This builds strong flavor for the gravy.

Sprinkle flour over the onions and stir well. Cook for one minute to remove raw flour taste. Slowly pour in chicken broth while stirring constantly. The mixture should start to thicken.

Add milk or cream into the pan. Stir gently until the gravy becomes smooth and creamy. Add thyme and adjust salt and pepper. Let it simmer for a few minutes.

Place the seared pork chops back into the pan. Spoon gravy over the top. Cover and let them cook slowly on low heat. This makes the meat tender and juicy.

Let everything cook together for 15 to 20 minutes. The pork chops should become soft and fully cooked. The gravy will thicken and soak into the meat.

Turn off heat and let the dish rest for a few minutes. Serve hot with plenty of onion gravy on top. Enjoy with your favorite side dishes.