Step 1

Season the pork chops liberally with salt and pepper.

Step 2

Melt the butter in a skillet over medium-high heat. Place the pork chops in the pan and sear until a nice golden crust forms, about 3-4 minutes per side (cook in batches if necessary). Remove the pork chops from the pan and set aside on a plate.

Step 3

Reduce the heat to medium and add the onions, mushrooms, and garlic. Sauté until tender, caramel in color, and glossy, about 10 minutes.

Step 4

Add the flour, cook and stir for 2 minutes. The onions will become very thick as the flour and juices form a paste.

Step 5

Add ½ cup chicken broth and stir, scraping any browned bits from the bottom of the pan as you go. When the sauce thickens, add another ½ cup of broth, and stir. Continue this until you’ve used all of the broth. Increase heat to medium-high if necessary during this process to maintain a simmer.

Step 6

Lower heat to medium-low, add the heavy cream, and stir to combine.

Step 7

Return the pork chops to the pan and nestle into the sauce, overlapping if necessary. Add thyme sprigs, cover the pan, and simmer on medium-low heat until the pork is cooked through about 10-15 minutes. The internal temperature should reach 145°F.

Step 8

Remove thyme stems, serve with gravy spooned over the top.