Combine salt, black pepper and cayenne in small cup. Season chops with 1/2 of the salt mixture. Combine flour and remaining salt mixture in 9-inch pie plate; coat pork.
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat and brown chops. Remove chops and set aside.
Heat remaining 1 tablespoon oil in same skillet over medium-high heat and cook onion and mushrooms, stirring occasionally, until mushrooms are golden, about 10 minutes.
Whisk together Knorr® Roasted Chicken gravy mix, milk and thyme in small bowl; stir into skillet and bring to a boil over medium-high heat. Add chops; reduce heat to medium-low and cook, stirring occasionally, until gravy is thickened and chops are done, about 4 minutes.