Add peeled and cubed potatoes to a pot of salted water and bring to a boil. Let them cook while you prepare the pork chops.

Pat pork chops dry and season both sides with salt, pepper, garlic powder, onion powder, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear pork chops for 4-5 minutes per side until golden brown. Remove and set aside.

In the same skillet, melt butter over medium heat. Add sliced onions and cook for 2-3 minutes. Sprinkle flour over the onions and cook for 1 minute. Slowly pour in beef broth while whisking constantly. Simmer for 2-3 minutes until thickened. Return pork chops to the skillet.

Add baby carrots and sliced bell pepper around the pork chops. Reduce heat to medium-low and simmer uncovered for 12-15 minutes until pork is cooked through and vegetables are tender.

Drain potatoes when tender. Mash them until slightly lumpy. Add milk and butter, stirring until creamy. Season with salt and pepper to taste.

Spoon mashed potatoes onto plates. Top with a pork chop and generous amounts of gravy. Arrange carrots and bell peppers alongside. Garnish with fresh parsley if desired.