In a small bowl, combine dry spices then sprinkle liberally on both sides of pork chops.
Heat a large non-stick skillet to medium-high then add canola oil. Add pork chops and brown for about 5 minutes on each side. (You may have to work in batches depending on skillet size.) Set browned chops aside on a plate and reduce heat to medium.
Add butter to skillet then onions. Saute for 10 minutes or until onions are browned.
Sprinkle onions with flour and stir to combine. Slowly whisk in broth then salsa verde and milk. Sauce should thicken up quickly. Reduce heat to medium-low.
Add pork chops back to pan, making sure to spoon sauce over them. Cover and cook for 10 more minutes or until chops are cooked through. Sprinkle with parsley or cilantro and serve smothered chops over rice.
Sauce may need a little salt depending on the sodium level of your chicken broth. Taste and add more if needed!