Pork Chops Smothered in Onion Gravy

Mix seasoned salt garlic powder black pepper and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour saving remaining seasoning and flour for the gravy.

Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned about 3 minutes per side. Transfer pork chops to a plate retaining drippings in the pan. Cover pork chops with paper towels.

Cook and stir onion in the drippings in the heavy skillet over medium heat until browned 5 to 10 minutes. Add mushrooms remaining flour remaining spice mixture and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown about 5 minutes.

Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy reduce heat cover skillet and simmer until pork chops are tender about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).