Pork Chops Smothered in Onion Gravy

Whisk seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon onto each pork chop. Dredge chops in flour until thoroughly coated. Reserve remaining seasoning mix and flour for the gravy.

Heat vegetable oil in a heavy skillet over medium-high heat. Add chops; cook until browned, about 3 minutes per side. Transfer chops to a plate; cover with paper towels. Reserve drippings in the skillet.

Add onion to skillet; cook and stir over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.

Stir 2 cups water into onion mixture until gravy smooth; bring to a boil. Add chops to gravy; reduce heat, cover skillet, and simmer until chops tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).