Season the pork chops with salt and pepper to your liking. Heat the butter in a large skillet over medium-high heat. Brown the chops, about 5 minutes per side. Remove the chops to a plate and set aside, leaving fat in skillet.

Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for a minute more, until aromatic.

Add the chicken broth and deglaze the pan, stirring up any browned bits. Taste, then season with another sprinkle of salt if needed. Add the bay leaves, and nestle the chops back in the sauce. Cover and simmer on low for about 30-35 minutes until the chops are cooked through, reaching an internal temperature of 145F.

Remove the cooked chops from the pan and transfer them to a plate. Cover loosely with foil. Increase heat to high and bring pan juices to a boil; allow to reduce by about half. Skim as much fat from the surface as you can, if any.

Remove bay leaves and turn the heat down to low. Stir in heavy cream, Cajun seasoning, and smoked paprika until smooth. Heat for 3 minutes, be careful not to boil. Taste and adjust for salt and pepper. Add the pork back into the pan and cover with the sauce. Serve immediately.