Prep the oven. Preheat the oven to 350°F degrees.
Make the spice rub. In a small bowl, whisk together the salt, pepper, paprika, garlic powder, onion powder, chili powder. Reserve about ¼ of the spice rub.
Prep the pork chops. Pat the pork chops dry with paper towels. Generously season the chops with the remaining ¾ of the seasoning rub. Place the seasoned pork chops on a plate.
Prep the dredge. Season the flour with remaining seasoning rub, salt and pepper. Reserve ¼ cup of the seasoned flour and place in a small bowl.
Dredge the pork chops. Dredge the chops through the flour mixture making sure they are fully coated. Shake off any excess flour.
Pan sear the pork chops. Heat the vegetable oil in a large oven safe skillet over medium-high heat. Add the pork chops to the skillet and cook for about 2 minutes per side until golden. The pork might not be fully cooked at this point. Transfer the pork chops to a plate.
Cook the onion and garlic. In the same skillet add the butter, onion and cook for 3 to 5 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until aromatic. Stir in the Italian seasoning.
Sprinkle flour. Sprinkle the reserved seasoned flour over the onions and continue cooking while stirring for another 2 minutes to remove the raw flour taste. Stir in the Worcestershire sauce and crumble up the bouillon cube, then stir.
Make the gravy. Start pouring chicken broth while continuously whisking and cook for a couple more minutes until the gravy comes to a simmer. Whisk in the heavy cream and bring to a simmer. Taste for seasoning and adjust with salt and pepper as needed.
Add pork chops and braise in the oven. Add the pork back to the skillet and spoon some of the gravy over the chops. Cover the skillet and transfer it to the oven. Cook in the oven for 45 minutes.
Garnish and serve. Garnish with fresh parsley and serve over mashed potatoes or rice.