Season the pork chops generously with salt and pepper on both sides. Heat the olive oil in a skillet over medium-high heat until shimmering. Add the pork chops and sear for about 4-5 minutes per side until golden brown and cooked through. Remove the chops from the skillet and set aside to rest.
Add the butter to the same pan and let it melt, then toss in the sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until they release their moisture and turn a rich, golden brown. The mushrooms should smell earthy and have a slightly crispy edge.
Stir in the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it. The garlic will smell aromatic and blend into the mushrooms.
Pour in the heavy cream and bring the mixture to a gentle simmer. Use a spoon to scrape up any browned bits from the bottom of the pan, enriching the sauce. Let it cook for about 3-5 minutes until it begins to thicken slightly.
Return the pork chops to the skillet, nestling them into the mushroom cream sauce. Spoon some sauce over the top, and let everything simmer together for another 2-3 minutes until the pork is heated through and coated with the sauce. Taste and adjust seasoning with salt and pepper as needed.
Serve the pork chops hot, spooning the rich mushroom sauce over each piece and providing plenty of the earthy, creamy topping on the plate. Enjoy the tender pork paired with the velvety mushrooms for a comforting, seasonal dish.
