Smothered Pork Chops in Cola Casserole

4 bone-in pork chops, about 3/4 to 1 inch thick
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup all-purpose flour (for dredging, plus 1 tablespoon reserved)
2 tablespoons vegetable oil or bacon drippings
1 large yellow onion, thinly sliced
2 cloves garlic, minced (optional but nice)
1 can (12 ounces) cola soda (not diet)
1/2 cup low-sodium chicken broth or water
1 tablespoon Worcestershire sauce
1 tablespoon ketchup or tomato paste
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves (optional)
1 bay leaf (optional)
2 tablespoons butter
Chopped fresh parsley for garnish (optional)

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish or similar baking dish and set it aside.

Pat the pork chops dry with paper towels. In a small bowl, mix together the salt, black pepper, garlic powder, and onion powder. Sprinkle this seasoning evenly over both sides of the chops.

Place the 1/2 cup of flour on a plate or in a shallow dish. Dredge each pork chop in the flour, coating both sides and shaking off any excess. Reserve 1 tablespoon of the leftover seasoned flour for later.

Heat the vegetable oil or bacon drippings in a large skillet over medium-high heat. When the fat is hot and shimmering, brown the pork chops on both sides, about 3–4 minutes per side. You’re just looking for good color, not to cook them through. Transfer the browned chops to the prepared casserole dish in a single layer.

In the same skillet, reduce the heat to medium. Add the sliced onion and cook, stirring often, until softened and starting to turn