Preheat the oven to 350°F.

Line a large baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.

Place the flour, salt, pepper, garlic powder, and paprika in a gallon-sized zip-top bag. Seal and shake the bag to combine.

Season the pork chops on both sides with salt and pepper. Place the pork chops in the bag. Seal the bag and shake to thoroughly coat the pork chops in flour. Shake excess flour from pork chops prior to placing them on the skillet.

Melt butter in a large skillet over medium-high heat. Place two pork chops in the skillet. Sear the pork, undisturbed, until browned on the bottom, 2-3 minutes. Flip the chops, and sear for an additional 2 minutes on the other side. Transfer the pork chops to the baking sheet.

Repeat the searing step with additional butter and the remaining pork chops. Do not discard the leftover flour in the bag.

Bake the pork chops on middle rack of oven until the meat reaches an internal temperature of 140°F, 8-10 minutes. While the pork chops roast, make the sauce.

Finely chop the onion.

Set the skillet over medium heat. Melt butter and add the onion. Cook, stirring frequently, until the onions are softened and lightly browned, 3-4 minutes. Sprinkle 3 tablespoons of the seasoned flour used to coat the pork into the skillet. Stir for 1 minute, coating the onions in a thick paste.

Once the flour begins to smell toasty after about 1-2 minutes, pour the chicken broth into the skillet, stirring steadily. Continue to mix until the broth begins to bubble and thicken, 1-2 minutes.

Once bubbling, add the sour cream, Dijon mustard, hot sauce, and additional salt and pepper, to taste. Whisk to combine. Allow the sauce to slightly reduce and thicken, whisking frequently, for 4-6 minutes.

Check to see that pork chops are done. Remove from oven or add time as needed. Transfer the pork chops to the skillet, and turn to coat in the sauce. Allow the pork chops to rest in the sauce until heated through, for 2-3 minutes.

Plate the pork chops, spooning all of the sauce over the top, and serve immediately.