1. Season the pork chops with salt and pepper on both sides. Dredge them in flour, shaking off any excess.
2. In a large skillet, heat olive oil over medium-high heat. Add the pork chops and sear for about 3-4 minutes on each side, until golden brown. Transfer the chops to a plate and set aside.
3. In the same skillet, add the butter and sliced onions. Cook until onions are translucent and tender, about 5 minutes.
4. Sprinkle the garlic powder and dried thyme over the onions. Stir to combine and cook for another minute.
5. Pour in the chicken broth and scrape up any brown bits from the bottom of the skillet. Add the Worcestershire sauce and bring the mixture to a gentle simmer.
6. Return the pork chops to the skillet, nestling them into the onion mixture. Pour the milk over the chops, ensuring they are well-covered.
7. Cover the skillet and reduce heat to low. Let the pork chops simmer in the sauce for about 25 minutes, or until fully cooked and tender.
8. Once cooked, remove the skillet from the heat and let the dish rest for a few minutes before serving.

As my abuela taught me, always taste the sauce and adjust the seasoning as needed. This small step makes all the difference in bringing out the full depth of flavors.