Prep the Pork Chops: Season 6 pork chops with salt and pepper on both sides. Pour 1 cup all-purpose flour onto a plate and dredge each chop lightly, shaking off the excess.

Sear the Pork Chops: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork chops and cook 3–4 minutes per side, until golden brown. Remove the chops from the skillet and set aside.

Cook the Veggies: In the same skillet, add 1 thinly sliced onion and sauté until softened, about 3 minutes. If using, add 8 oz sliced mushrooms and cook another 3–4 minutes until browned. Add 4 cloves minced garlic and sauté for 30 seconds until fragrant.

Make the Sauce: Pour in 1 cup chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in 1 cup heavy cream, 1 teaspoon Dijon mustard, and 1 teaspoon thyme. Let the sauce simmer for 2–3 minutes to thicken slightly.

Simmer the Pork Chops: Return the pork chops to the skillet, spoon some sauce over the top, and reduce the heat to low. Cover and simmer for 8–10 minutes (or until the pork chops reach an internal temperature of 145°F), stirring the sauce occasionally.

Finish and Serve: Taste the sauce and adjust with salt and pepper if needed. Garnish with chopped parsley if desired. Serve the creamy smothered pork chops hot with your favorite sides like mashed potatoes, rice, or roasted vegetables.