Place pork chops on a cutting board, pat dry with paper towels, and bring to room temperature for about 20 minutes (this is optional but it does help the pork chops cook evenly).

Preheat oven to 300 degrees.

In a shallow bowl or plate add the flour, garlic powder, paprika salt, and pepper, and mix until combined.

Dredge the pork chops in the flour and place them back on the cutting board (dont toss out the seasoned flour you'll be adding some to thicken the sauce).

Heat oil in a large oven-safe skillet on medium-high heat, then place pork chops into the pan and sear for about 2-3 minutes, flip and cook for another 2-3 minutes, remove from the pan, and set aside.

Add the butter into the skillet, followed by the onions, and cook for 2-3 minutes then add in the garlic and cook until fragrant.

Sprinkle 1/4 cup of the leftover seasoned flour over the onions and garlic and stir until combined cook another 30 seconds.

Whisk in the chicken stock until and bring to a simmer.

Turn off the heat and place the pork chops into the sauce and bake for 50-60 minutes or until the internal temperature reaches 145 degrees using a meat thermometer.

Remove from the oven let rest for 10 minutes and serve.