Pat the pork chops dry.
Place the chops inside a freezer storage bag then flatten them with a mallet. You are looking to get them about ¼ inch thick.
Mix all of the spices together minus the salt and pepper and mix well.
Coat the chops with avocado oil and then season with salt, pepper and your spice mix.
Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.
Heat 2 tablespoon Avocado oil & 2 tablespoon of butter in a skillet over medium heat. Fry until golden brown, 2-3 minutes. Remove and set aside. Depending on the size of your pan you may have to do this in batches.
In the same pan add 2 tablespoon of butter over medium heat.
Add in sliced onions and a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 10 minutes.
Add the garlic and cook until fragrant, about 30 seconds.
Now add in the remaining flour to the pan and cook to dissolve, about 2 minutes.
Pour in ½ cup of chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
Whisk in ¾ cup of the heavy cream and simmer for 1-2 minutes until thick and creamy. Now you can adjust the thickness of the gray by adding more chicken stock to thin it out or more cream to thicken it deepening on how you like it.
Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 3-5 minutes. Temp with a instant read thermometer. If the sauce gets too thick add a little cream.
Season to taste with salt and pepper then garnish with the chopped parsley before serving.