Place pork chops on a cutting board and use a meat mallet to pound the pork chops to 1/2 thick. This helps tenderize the meat. Salt and pepper each pork chop.

In a shallow dish, mix the gluten-free flour, garlic powder, paprika, salt, pepper, and thyme together. Heat the oil in a large skillet over medium-high heat. Dip the pork chops in the flour mixture, coating both sides, then add the chops to the skillet. Save the flour mixture for later. Cook for 3 minutes on each side and then move the chops to a 9 x 13 baking pan and set aside.

Reduce the heat to medium and add the sliced onions to the skillet. Stir occasionally and let them cook for 7-8 minutes until translucent and then add minced garlic and cook for 1 more minute.

Stir in the reserved flour mixture and cook for 3 minutes, stirring frequently. Then slowly stir in the chicken broth and bring to a low boil.

Next, carefully pour the onion gravy over the chops in the casserole dish. Cover with foil and place in the oven and bake for 30 minutes at 350°.

Serve the pork chops with the gravy spooned over the top.