Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, paprika, creole seasoning, pepper and olive oil. Mix together well, add more seasoning if needed.

Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.
Heat 2 tablespoon olive oil and 2 tablespoon of butter in a skillet or pan over medium heat. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side. 5-7 minutes for a darker pork chop. Remove pork chops from the pan and keep warm.

Gravy:
In the same pan, heat 1 tablespoon of butter over medium heat.
Add in sliced onions and bell peppers and add a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 10 minutes. (Add in 1 tablespoon of the chicken broth if the pan becomes too dry.)
Add the garlic and thyme; cook until fragrant, about 30 seconds.
Add 2 tablespoon of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.

Pour in the 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 the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.