In a small bowl, combine the garlic powder, onion powder, ½ teaspoon salt, and pepper; stir together.

Season both sides of the pork chops generously with all of the seasoning mixture.

Heat 1 tablespoon of the oil in a large heavy nonstick skillet over medium-high heat.

When the oil is hot, add the pork chops to the skillet and cook until browned on one side, 3-4 minutes.

Turn the pork chops over and cook on the other side for another 3-4 minutes.

Remove the pork chops to a plate and cover with an inverted plate to keep them warm.

Add the remaining 1 tablespoon of oil to the skillet and swirl it around.

Add ¼ cup of the broth to the skillet to deglaze it, stirring up any browned bits from the bottom of the skillet.

Add the sliced onion and sauté until browned and tender, 8 to 10 minutes.

When the onions are softened, sprinkle the flour over the onions and stir until there is no more white flour showing.

Add the remaining 1¾ cups broth to the skillet and stir to deglaze again, loosening up the onions and any browned bits on the bottom of the skillet.

Add the ground sage and the remaining ½ teaspoon salt.

Bring the mixture to a simmer until thickened, which takes about 1 minute.

Return the pork chops to the skillet, tucking them into the gravy and spooning the onions over top.

Continue to cook until the thickest part of the pork chops register at 145°F on a meat thermometer, which could take another 2 to 6 minutes, depending on the thickness of the chops.

Garnish with fresh herbs, such as fresh thyme sprigs or chopped fresh parsley.

If desired, serve the pork chops with mashed potatoes and spoon the gravy over top.