In a small bowl combine the flour, onion powder, cayenne pepper, paprika, salt, and pepper. Dredge the pock chops in the flour mixture and set aside.
Heat a cast iron skillet over medium heat and add the vegetable oil. When oil is hot, add the pork chops and cook , 5 minutes per side, until golden brown. Remove the chops and set on a plate.
Add the chopped onions to the pan and cook until translucent, about 4 minutes. Add 3 Tablespoons of the flour mixture into the pan and whisk, making a paste. Cook for 2 minutes.
Whisk in chicken broth and bring the heat up to high, stirring until mixture is thickened. Once thickened turn to low and add the buttermilk and hot sauce. Return the pork chops to the pan and simmer until pork chops are cooked through, about 15 minutes. Remove from pan and serve.