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Season both sides of the pork chops generously with salt, pepper, paprika, and thyme.
Heat oil in a large skillet over medium-high heat. Sear the pork chops for 3-4 minutes on each side until browned. Remove chops and set aside.
In the same skillet, add sliced onions and cook until softened and golden, about 5 minutes. Add minced garlic and cook for 1 minute more.
Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes to form a roux.
Gradually whisk in the chicken broth and milk, scraping the bottom of the skillet to deglaze and incorporate all the flavorful bits. Cook until the gravy thickens, about 3-5 minutes.
Return the pork chops to the skillet, nestling them into the gravy. Cover and reduce heat to low. Simmer for 25-30 minutes, or until pork chops are cooked through and tender.
Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.
Serving and storage tips:
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