Preheat oven to 350 degrees F.

Season both sides of pork chops with salt and pepper. Set aside for 20-30 minutes.

Meanwhile, prepare seasoning. In small bowl, stir together flour, garlic powder, chili powder and paprika.

After 20-30 minutes, pat each pork chop with a napkin or paper towel; rub both sides of each with seasoning.

Heat oil in large cast-iron (or other oven-safe pan) over medium-high heat. Once hot, add pork chops and cook about 2-5 minutes on each side, until the outsides are no longer pink.

Remove pork chops from skillet, cover loosely and let rest while you make the mushroom sauce.

Add mushrooms and broth to skillet and simmer about 8-10 minutes, until mushrooms soften and liquid is reduced by half. (Make sure to scrape the bottom of the pan while simmering to release more flavor.) Stir in heavy cream.

Place pork chops back into the skillet and evenly sprinkle each with shredded cheese, and place in the oven for 8-12 minutes, until cheese melts and pork chops reach a safe internal temperature of 145 degrees F.