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Place pork chops on a cutting board or work surface. Press firmly with the heel of your hand to slightly flatten each chop. Combine ¾ teaspoon salt, garlic powder, and ¼ teaspoon pepper in a small bowl. Season chops evenly on both sides with salt mixture.
Place ¼ cup flour in a shallow bowl. Place egg in another shallow bowl. Place panko in a third shallow bowl. Working with 1 chop at a time, dredge chop in flour, shaking off excess. Dip in egg, turning to coat. Dredge in panko, pressing gently to adhere.
Heat oil in a large skillet over medium. Add chops to pan. Cook until evenly browned and center of chops register 145°F on a thermometer, 7 to 9 minutes per side. Place chops on a wire rack.
Carefully remove any panko crumbs from skillet, leaving about 1 tablespoon oil in pan. Add butter and cook over medium heat until butter melts. Whisk in remaining 2 tablespoons flour; cook until lightly browned, 1 to 2 minutes. Gradually whisk in chicken stock until smooth. Stir in thyme and remaining ¼ teaspoon each salt and pepper. Cook until bubbly and thickened, whisking occasionally, 2 to 3 minutes. Whisk in cream. Serve gravy with chops.