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Season the pork chops with salt, pepper, garlic powder, and smoked paprika on both sides.
Cook the pork chops in a pan over medium heat for 2-3 minutes per side to get a nice sear.
Remove the pork chops from the pan.
Add 2 tablespoons of butter to the same pan and sauté the onions.
Add the minced garlic and cook for 30 seconds.
Sprinkle in 2-3 tablespoons of flour and stir to create a roux.
Gradually pour in chicken broth, stirring constantly, until the sauce is creamy and coats the back of a spoon.
Season the sauce with salt, pepper, and garlic powder.
Add the fresh rosemary and stir.
Cook the sauce for 2-3 minutes.
Pour in ½ cup of heavy cream and stir.
Add the pork chops back to the pan and cook for 5 minutes.