Preheat the oven to 400°F, and place a large, oven-safe skillet in the oven to get hot.

In a small bowl, combine the garlic powder, onion powder, salt, pepper, and smoked paprika. Set aside. Pat the pork chops dry with a paper towel, and drizzle with olive oil. Sprinkle both sides of the pork chops with the seasoning mixture.

Carefully remove the hot pan from the oven and place over medium heat. Transfer the pork chops to the hot pan, and cook for 2 to 3 minutes on each side.

Place the pan back in the oven, and cook for an additional 6 to 10 minutes depending on the thickness of the pork chops. The pork chops are done when an instant read thermometer should register 145°F to  when inserted into the thickest part of the chops. Transfer the pork chops to a waiting plate, and cover loosely with foil.

Leave the drippings in the pan, and place it back on the stove top over low heat. Add the sour cream, Worcestershire sauce, paprika, and stir to combine. Taste and add salt and pepper. 

Spoon the sour cream sauce over the pork chops, and serve with mashed potatoes. Store any leftovers in the refrigerator for up to 3 days.