Pat the chops dry with a paper towel. Season the pork chops with salt on both sides.

In a plastic gallon zip lock bag, add in the flour, paprika, and pepper. Mix it together. Place the pork chops into the bag and dredge the pork chops to coat them thoroughly. Shake off the excess flour. Discard the flour and bag.

Preheat your skillet, (I recommend a 12″ cast iron skillet) with the oil. Swirl the oil around the bottom of the pan to coat it. When it is hot, place the pork chops into the skillet and fry until they are deep golden brown, about 4-5 minutes each side. Remove chops from the skillet and place on a plate. Set aside.

Into the hot skillet, add in the onions and garlic. Stir around until the onions sweat, and you can scrape the browned bits from the bottom of the pan. Add in the dried thyme, and then the chicken broth. Stir gently. Return the chops to the pan, nestling them into the sauce mix.

Cove the pan, and allow the chops to simmer in the sauce for about 10-15 minutes, or until they reach 140 degrees (or whatever your desired doneness is.) Remove the pork chops to a serving dish. with the sauce remaining in the pan, whisk in the buttermilk and mustard. Bring the sauce to a simmer to thicken slightly. Remove it from the pan and pour over the pork chops.

Serve immediately with mashed potatoes and vegetables.