Pat the pork chops dry with paper towels and season both sides with salt and pepper. Heat 2 tablespoons olive oil in a cast iron skillet or heavy-bottomed pan over medium-high heat until it shimmers, about 2 minutes. Place the chops in the pan without crowding and sear for 4 minutes without moving them until a golden-brown crust forms and they release easily.
4 pieces pork chops, 2 tablespoons olive oil
Flip the chops and sear the second side for 4 minutes. Check internal temperature with a meat thermometer aiming for 145°F. Remove chops to a plate and tent with foil to rest while you make the sauce.
4 pieces pork chops
Lower heat to medium and add 2 tablespoons butter to the same pan. Add sliced mushrooms in a single layer and cook for 5-7 minutes without stirring for the first 3 minutes to brown them. Stir occasionally after to caramelize evenly.
8 oz mushrooms, 2 tablespoons butter
Add minced garlic and optional onion and cook for 1 minute until fragrant. Pour in ½ cup chicken broth and scrape the bottom of the pan with a wooden spoon to release browned bits. Let broth simmer for 2 minutes to reduce by half.
3 cloves garlic, 1 small onion, 0.5 cup chicken broth
Lower heat to low and slowly stir in 1 cup heavy cream and 1 teaspoon thyme. Simmer sauce 3-4 minutes until thick enough to coat the back of a spoon. Taste and adjust salt and pepper. Return pork chops to pan, spoon sauce over them, and serve immediately.
1 cup heavy cream, 1 teaspoon thyme
