Season the pork chops with salt and pepper on both sides.
In a large skillet, heat olive oil over medium-high heat. Add the pork chops and sear for about 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the butter. Once melted, toss in the mushrooms and onions, cooking until they’re soft and the onions are translucent, about 5 minutes.
Add the garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the mushroom mixture, stirring to coat evenly. Cook for 1 minute to eliminate the raw flour taste.
Gradually whisk in the chicken broth, ensuring there are no lumps. Let it simmer for 2-3 minutes until slightly thickened.
Stir in the heavy cream and thyme, bringing the mixture to a gentle boil.
Return the pork chops to the skillet, nestling them into the gravy. Reduce heat to low, cover, and let simmer for 10-12 minutes, or until the pork chops are cooked through.
Serve hot, spooning the rich mushroom gravy over each pork chop.
