Whisk together the smoked paprika, cayenne, 1 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Sprinkle the spice mixture on both sides of the pork chops.
Heat the oil in a large non-stick skillet over medium-high heat. Add the pork chops and cook until browned, about 4 minutes on each side. Remove to a plate. Add the onion to the drippings in the skillet and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and sage and stir until fragrant, about 1 minute. Sprinkle in the flour and cook, stirring constantly, until pasty and the onions look dry. Pour in the chicken broth and stir until smooth. Stir in the evaporated milk. Bring the mixture to a simmer, and stir until the sauce thickens slightly, about 4 minutes.
Return the pork chops back to the skillet along with any remaining juices that may have accumulated on the plate. Lower the heat to medium-low, and continue to cook until the pork chops are cooked through, about 4 minutes on each side. Sprinkle with the parsley to garnish. Serve the pork chops with gravy on top.
Recipe courtesy of Bobby Deen