Let the pork come to room temperature on the counter for at least 15-20 minutes.

In a shallow dish, whisk together the self-rising flour, salt, pepper, thyme, garlic powder, and paprika.

Dredge the pork chops in the flour mixture until lightly coated, shaking off any excess flour.

In a large skillet, heat the oil over medium-high heat.

Add the chops to the hot skillet and cook until browned on both sides and a meat thermometer registers 140°F – 145°F (about 7-10 minutes per side). Smaller bone-in pork chops will cook in 5-6 minutes per side, so just keep an eye on your chops and use the thermometer to know when they’re done. The internal temperature of the pork chops will continue to rise after you remove them from the pan.

Transfer pork chops to a plate, tent with foil, and allow to rest for about 5-10 minutes while you make the gravy.

Whisk together broth and milk in a large measuring cup; set aside.

Reserve 2 tablespoons of oil that you used to fry the pork chops; discard the rest of the oil.

In the same skillet over medium heat, sprinkle the flour into the 2 tablespoons of reserved cooking oil. Cook while whisking until the flour is browned, about 1-2 minutes. Very gradually, whisk in the broth and milk. Cook and stir until the gravy thickens. Remove from the heat, taste and season with salt and pepper, and then spoon over the pork chops.