Pat the pork chops dry and season with salt on both sides.

On a plate combine the flour, garlic powder, onion powder, smoked paprika, rosemary leaves and black pepper. Mix well.

Dredge the pork chops in the flour mixture. Shake off any excess flour. Reserve the flour for later use.

Heat up a large pan over medium heat. Add the oil. Once hot, add two pork chops to the pan and cook for 3 to 4 minutes or until nicely browned.

Flip the pork chops over and continue to cook for another 3 minutes. Transfer the pork chops to a plate. Repeat these steps with the remaining pork chops adding more oil if necessary.

Add the butter to the pan. Stir in the leftover flour mixture. Let cook for 2 minutes.

Next slowly stir in the water and chicken bouillon. Then stir in the milk and the dried onion.

Return the pork chops to the pan and cover. Reduce heat to medium low and let cook for 20 minutes.