1. Season the pork chops generously with salt and pepper on both sides.
2. Dredge the pork chops in flour, shaking off any excess, and set aside. This will help create a golden crust.
3. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the pork chops and cook for about 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
4. Add the sliced onion to the same skillet. Sauté until they are soft and caramelized, about 5-7 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
5. Deglaze the skillet by adding the chicken broth, scraping up any browned bits from the bottom — these are flavor gold!
6. Stir in the heavy cream, Worcestershire sauce, and thyme. Bring the mixture to a gentle simmer.
7. Return the pork chops to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and let simmer for 10-12 minutes, allowing the pork chops to cook through and absorb the flavors of the sauce.
8. Finish by adding a pat of butter to the sauce, swirling to create a glossy finish. Taste and adjust seasoning if needed.

Remember, cooking is an art, not a science. Trust your instincts like my abuela taught me, and feel free to tweak the seasonings to your taste.