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In a shallow dish, combine flour, onion powder, garlic powder, cayenne, salt and pepper. Mix thoroughly with a fork. Pat the pork dry with a paper towel to remove any moisture and then dredge them in the season flour, shaking off the excess.
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Heat a large saute pan or cast iron skillet over medium heat and add the oil. When the oil is hot, fry the pork chops for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of the seasoned flour to the pan drippings. Mix the four 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. Return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
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