Season and dredge the chops. Season the chops with salt, pepper, garlic powder and onion powder, cayenne pepper, and smoked paprika. Then dredge the chops in flour

Sear the chops for 2.5-3 minutes. Remove them to an oven on Warm.

Melt the butter in the same pan, and add the sliced onions, cook for 5 minutes or until carmelized. Stir in the minced garlic and flour to thicken the sauce.

Whisk in the chicken broth, and stir in the heavy cream (or condensed milk), sour cream, and worcestershire sauce, and bring the mix to a simmer.

Take the chops out of the warm oven, and put them in the skillet with the Paprikash sauce. Cover and let simmer for 15-20 minutes.