1. Season the pork chops on both sides with salt, pepper, garlic powder, and onion powder.
2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork chops and sear for about 4 minutes on each side until golden brown. Remove and set aside.
3. In the same skillet, add the sliced onions and sauté for about 5 minutes until they become soft and translucent.
4. Sprinkle the flour over the onions and stir continuously for about 2 minutes, allowing the flour to cook slightly.
5. Gradually whisk in the chicken broth, ensuring there are no lumps. Add the heavy cream, Worcestershire sauce, thyme, and bay leaf. Stir to combine.
6. Return the pork chops to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and let simmer for about 20 minutes, or until the pork chops are cooked through and tender.
7. Remove the bay leaf before serving. Taste the gravy and adjust seasoning if necessary.

Remember, the key to a good sear is not to overcrowd the pan. Give those chops room to breathe!