Heat olive oil in a cast iron skillet over medium high heat. Add the onions and cook until they start to brown, about 10 minutes.
While the onions are cooking, season your pork chops with salt and pepper and dredge in flour.
Once the onions are brown add the pork chops to the pan and brown both sides, and mostly cooked. Once the chops have cooked most of the way, remove to a separate plate and start making the gravy.
Lower the heat to medium low. With the onions still in the pan, de-glaze the pan with the whiskey and scrape the bottom with a wooden spoon or spatula to get all the yummy pieces that are stuck to the bottom up.
Pour in the heavy cream and stir to combine. Add black pepper to taste, I like about 2 tsp of pepper in mine, then add in the 2 tbls of flour to make the roux. You can add more flour if you like thicker gravy. Lower heat to low and continue cooking for about 1 minute. Add the pork chops back in the pan, cover with a lid, and let simmer for about 10 minutes, to finish cooking.