Heat the oven to 350°.

Put the flour in a pie plate and dredge each pork chop until all sides are covered.

Heat the oil in a 10" heavy skillet and brown pork chops over medium high heat (1-2 minutes per side.) Remove chops from pan and add in the sliced onions and 1 clove minced garlic and stir for 2-3 minutes.

Season chops with salt and pepper to taste; place chops in a 13 x 9" baking dish and cover with sautéed onions.

To the pan drippings add chicken broth, thyme and garlic powder; stir, deglazing the bits from the bottom of the skillet. Pour this mixture over the pork chops and onions. If you are using new potatoes or cubed potatoes, add them now. If you are mashing potatoes start them the last 30 minutes of baking time on the pork chops.

Cover with foil; bake for 60-70 minutes or until tender. Place on serving platter; keep warm.

In a 10" skillet heat 2 tablespoons of oil and add your flour and stir for a few minutes to brown a little. You want to get the raw flour taste out. Pour liquid from baking pan into 10" skillet. Cook over medium heat until mixture just comes to a boil (1 to 2 minutes). Add salt and pepper to taste. Add the mushrooms and cook for another 2-3 minutes. Reduce heat to low.

Stir in the sour cream and continue to cook, stirring constantly until heated through (1 to 2 minutes). Serve gravy over pork chop.

Serve with some good mashed potatoes (or mashed cauliflower) and carrot flowers.