This is quite good, and one of my family's favorite dishes. (For a richer gravy, I sometimes use cream instead of the buttermilk.) I like to serve it with a side of cooked white rice or mashed potatoes to use up some of the delicious pan gravy.
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess. (Reserve the seasoned flour for a later step.)
Heat a large sauté pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for about 6 to 8 minutes on each side or until golden brown. Transfer pork chops to a platter; keep warm.
And add about 1/8 cup the seasoned flour to the pan drippings. Whisk the flour into the fat to dissolve, and then pour in the chicken broth. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 10 to 15 minutes until the pork chops are thoroughly cooked. (Cooking time can vary depending on thickness of the chops.)
Season pork chops with salt and pepper, and garnish with chopped parsley before serving.