Place butter and oil the largest skillet you have and set over medium high heat. Place pork chops on a baking sheet. Pat them dry with a paper towel and rub with salt, pepper, garlic powder, and paprika.
Place flour in a shallow plate. When butter has melted, dip a pork chop in flour, flip, and then remove, shaking off excess flour. Gently place into hot skillet. Repeat with remaining pork chops until the skillet is full but not crammed. You may need to cook pork chops in batches. Cook chops until browned but not completely cooked, about 3 minutes on each side. Remove from hot oil and place on clean plate. Reserve excess flour for later.
Once pork chops are cooked, it's time to make the sauce. Add sliced onions to hot pan over medium heat. Cook until softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Sprinkle in 2-3 tablespoons of flour and stir. The flour should absorb most of the flour. Add in the thyme and stir.
Gently add in stock and cream and stir together. Bring the mixture to a slow boil and then reduce heat to a simmer over medium low heat. Once the gravy starts to thicken, add back pork chops and cover them in sauce. Cook for about a minute to heat through the chops. Turn off heat and season some more. You will probably need to add about ½ teaspoon of salt and ¼ teaspoon of pepper.
Serve over mashed potatoes and your favorite veggies. I suggest peas and carrots!