Unpack the pork chops and sprinkle the salt, garlic powder, Paprika, and ground pepper evenly on both sides of the pork. Set aside.

In a cast iron skillet, 10 inches, melt 2 tablespoons butter on medium heat.

Add the sliced onions. Cook for 2 minutes. The onions will be softened but still have a crisp.

Add the sliced mushrooms and mix well with the onions. Cook on medium heat for 6 to 8 minutes. Mix every few minutes so they cook evenly.

Once the mushrooms and onions are cooked to your liking (some people like them golden or still with a crisp), place them in a bowl. Set aside.

add 2 tablespoons of butter to the skillet and brown the pork chops over medium/high heat. Cook for 3 minutes on each side.

Place the pork chops on a plate. Set aside.

Place the skillet back on medium heat and add the beef broth. Mix well. Make sure to scrape the bottom and side of the skillet for all the seasonings left behind with the pork chops in the sauce.

Once the mixture is boiling, sprinkle the flour. Whisk to incorporate the flour into the broth. Bring to a boil.

Reduce to a simmer and add the onion/mushroom mixture back into the skillet. Spread evenly.

Add the pork chops to the skillet. Use a spoon to pour some broth over the pork chops.