Mix flour, onion powder, salt, pepper, and other dried spices in a bowl.

Dredge your pork chops in egg and your seasoned flour.

(I'm using a Dutch oven but this can be made in a deep skillet.) Over high heat, sear the dredged pork on both sides and remove.

Turn the heat down to medium/high and add your diced veggies, mushrooms, garlic, and a bit of olive oil or butter. Cook until onions are translucent and mushrooms are smaller. Add the broth and two tbsp of the flour mixture.

Once boiling, turn down to simmer and add back the pork chops. Cover and let cook 45 min to an hour.

Serve covered with gravy, garnish with bacon bits and green onion.