1. Season the pork chops with salt and pepper. In a shallow dish, mix the flour, paprika, garlic powder, and cayenne pepper. Dredge the chops in the flour mixture, shaking off any excess.
2. In a large skillet, heat the olive oil over medium-high heat. Add the pork chops and sear until golden brown, about 3-4 minutes per side. Remove from the skillet and set aside.
3. Add the sliced onions to the skillet. Cook until they are soft and caramelized, about 5 minutes, scraping up any browned bits from the bottom of the pan as they cook.
4. Pour in the chicken broth, bringing it to a simmer. Let it reduce slightly, about 5 minutes, to concentrate the flavors.
5. Stir in the heavy cream, mixing until the sauce is smooth and creamy. Return the pork chops to the skillet, nestling them into the sauce.
6. Reduce the heat to low, cover, and let the pork chops simmer gently for 20-25 minutes, until they are tender and cooked through.
7. Garnish with freshly chopped parsley before serving, adding a touch of freshness and color.

Pro tip: If you find the sauce too thick, you can thin it out with a splash of milk or more chicken broth.