• Use a paper towel to pat the pork chops dry and set them aside. Whisk together the flour, garlic powder, paprika, onion powder, salt and pepper in a medium size shallow bowl. In a separate shallow bowl whisk the egg. 
• Dredge the pork chops through the flour covering both sides. Then place each pork chop, one at a time, into the egg wash coating both sides. Dredge each egg washed pork chop back through the flour, making sure to fully coat both sides. To help the flour coating stick to the pork chops lightly dust the plate/tray with flour then let the chops rest on the flour coated tray before frying. If needed add a little more flour with your hands before placing it in the skillet.
• Heat a large cast iron skillet, or heavy bottomed skillet, over medium-high heat until good and hot. Add the oil and let it heat up. It is important to make sure the oil is hot to get a good crust on your pork chops. Drop a little flour into your oil, if it sizzles, it’s ready.
• Once the oil is hot, carefully place the pork chops into the skillet and cook for 3 to 4 minutes. Using tongs, carefully flip the pork chops and continue cooking for 3 to 4 minutes, until pork chops are cooked through, and an instant-read meat thermometer reaches 145°F. You want the pork chops to have a nice deep golden brown color. To prevent sticking, slightly wiggle the chops with a fork or tongs after about a minute or two in the oil.
• Allow the pork chops to rest for 5 minutes, this will let them become tender and more juicy, then serve immediately! If making gravy with the pan drippings, make it now while the pork chops rest!

Make The Gravy

• After removing the pork chops, turn the heat down to medium-low. If there is excess grease use a spoon to remove all but 2 tablespoons of grease.
• Add the butter and let it melt, then whisk in the flour whisking constantly for about 1 minute. Pour the broth into the skillet, cooking and constantly stirring for about 5 minutes, until the gravy starts to thicken.
• Season with the sage, then season to taste with the salt and pepper. Remember the gravy will thicken more once removed from the heat. If gravy gets too thick, stir in 1 to 2 tablespoons of broth at a time, until the desired consistency you prefer is reached.