Thoroughly rinse off pork chops and pat dry. Place on a cookie sheet.
Sprinkle cajun seasoning on both sides of pork chops.
Add canola oil to a skillet or frying pan. Heat on medium for about 5 minutes or until hot.
In a small mixing bowl add flour and cornstarch and the remaining seasonings for the flour dredge. Mix well.
Separate 2 tablespoons of the flour dredge to use for the gravy.
Coat each pork chop with flour dredge. Depending on the size of the frying pan, place 1-2 pork chops - be sure not to overcrowd.
Lower the heat to medium-low.
Fry each side of the pork chops for 6 minutes or until brown. Depending on the thickness of the pork chops, you may have to fry for an additional 6 minutes on one side. Set aside on a plate.
Gravy
Drain the grease from the skillet, but leaving the crispy brown bits. On medium heat, melt butter and add sliced onions for about 4 minutes.
Mix in garlic, thyme, chicken bouillon, and 2 tablespoons of the flour dredge.
Whisk in water and heavy cream. Simmer for 2-3 minutes until thick and smooth.
Add pork chops back to the pan and cover with gravy and onions. Simmer for another 5 minutes.
Taste gravy and add salt and pepper if needed. Garnish pork chops with parsley.