Prepare the pork: Pat the pork chops dry. If they’re thick, gently pound them to about 1–1.5 cm thickness for more even cooking.
Season the flour: In a shallow bowl, combine flour, salt, paprika, garlic powder, onion powder, black pepper, and thyme.
Make the wet mixture: In another bowl, whisk together the buttermilk and egg.
Coat the chops: Dip each pork chop into the buttermilk mixture, then dredge thoroughly in the seasoned flour. Press the flour onto the meat to create a good coating.
Fry: Heat the vegetable oil in a large skillet over medium heat. Fry the pork chops for about 4–5 minutes per side, depending on thickness, until golden brown and the internal temperature reaches 63°C, followed by a 3-minute rest. Transfer to a plate.
Make the gravy: Carefully drain excess oil from the skillet, leaving about 2 tablespoons of the flavorful drippings. Add the butter and melt over medium heat.
Create the roux: Whisk in the flour and cook for 1–2 minutes, stirring constantly.
Add the liquids: Gradually whisk in the chicken broth, followed by the milk. Continue whisking until smooth.
Thicken: Add garlic powder, onion powder, and black pepper. Simmer for 4–6 minutes, stirring occasionally, until the gravy is thick and creamy. Taste and adjust the salt.
Serve: Return the pork chops to the skillet and spoon the rich gravy over them. Serve hot with mashed potatoes, green beans, or biscuits.
Notes
Ensure the oil is hot enough before frying to achieve a crispy coating.
Let the pork chops rest after frying to retain their juices.
Adjust the seasoning in the gravy according to your taste.