In a large food storage bag, shake together onion powder, garlic powder, salt, and cracked black pepper.
Place raw pork chops, one at a time, into bag and shake to fully coat. Save leftover spices in the bag for the gravy.
Heat olive oil in a large frying pan over high heat. Sear each side of pork chops, about 4 minutes per side. Then remove pork chops from pan and set aside.
In the same now empty frying pan add butter, minced garlic, onion, and mushrooms. Cook over high heat until onions start to brown.
Add flour to frying pan and stir until you no longer see any white.
Pour chicken broth and leftover spices from the food storage bag into frying pan and boil over high heat until mixture starts to thicken, 5 to 7 minutes. Stir often so it doesn’t burn or stick to bottom of pan.
Add pork chops back to the frying pan and cook until pork chops reach an internal temperature of 145°F.
Remove from frying pan. Serve hot.