Pat the pork chops dry with paper towels, then season both sides generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat until shimmering, then carefully add the pork chops.
Sear the pork chops for about 4-5 minutes per side, until they develop a golden-brown crust. Remove them from the pan and set aside.
Add the sliced mushrooms to the same skillet and cook for 5-6 minutes, stirring occasionally, until they release their juices and turn a deeper brown.
Stir in the minced garlic and dry thyme, cooking for about 30 seconds until fragrant, with a nice burst of aroma filling the air.
Pour in the heavy cream, scraping the bottom of the skillet to loosen any browned bits, then bring the mixture to a gentle simmer.
Return the seared pork chops to the skillet, nestling them into the creamy mushroom sauce. Reduce heat to low and cover the skillet.
Simmer for 10-15 minutes, allowing the flavors to meld and the pork to become tender, while the sauce thickens into a velvety consistency.
Uncover the skillet, taste the sauce, and adjust seasoning with salt and pepper as needed for depth and balance.
Finally, serve the pork chops hot, topped with a generous spoonful of the creamy mushroom gravy and some fresh herbs if desired.
