Sear Pork Chops: Heat olive oil or butter in a large skillet over medium-high heat. Season the pork chops with salt and pepper. Sear the pork chops for about 3-4 minutes per side until golden brown. Remove and set aside.
Cook Vegetables: In the same skillet, add the chopped onions and garlic, cooking until softened (about 2 minutes). Add the mushrooms and thyme, sautéing for another 3-4 minutes until mushrooms release their juices.
Make the Sauce: Pour in the chicken broth and white wine (if using), scraping any browned bits from the pan. Stir in the heavy cream and bring to a simmer. Let it cook for 5 minutes until the sauce thickens slightly.
Return Pork Chops: Place the seared pork chops back into the skillet. Spoon some sauce over them and cover. Simmer for 15-20 minutes until pork chops are cooked through and tender.
Serve: Garnish with fresh parsley before serving. Pair with mashed potatoes, rice, or roasted vegetables for a complete meal.
