Season the pork: Pat pork chops dry with paper towels. Season both sides generously with salt and black pepper. Let them sit at room temperature for 10–15 minutes while you prep the vegetables.

Heat the skillet: Set a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. When the butter foams, swirl to coat the pan.

Sear the chops: Add pork chops in a single layer. Sear 3–4 minutes per side until nicely browned. If using bone-in, you may need an extra minute per side. Transfer to a plate and tent loosely with foil.

Sauté aromatics: Reduce heat to medium. Add the remaining 1 tablespoon butter to the skillet. Stir in chopped shallot and a pinch of salt. Cook 1–2 minutes until softened, scraping up browned bits.

Cook the mushrooms: Add sliced mushrooms in an even layer. Don’t stir for 2 minutes to encourage browning. Then stir and cook another 3–4 minutes until golden and their moisture has evaporated.

Add garlic and thyme: Stir in minced garlic and thyme. Cook 30 seconds until fragrant.

Deglaze: Pour in chicken broth. Stir, scraping up any remaining browned bits. Let it simmer 2–3 minutes to reduce slightly.

Build the cream sauce: Lower heat to medium-low. Whisk in heavy cream and Dijon. Simmer gently, stirring, for 2–4 minutes until the sauce thickens enough to coat the back of a spoon. Adjust salt and pepper to taste. If desired, add lemon juice to brighten.

Return the pork: Nestle pork chops and any accumulated juices into the sauce. Simmer 2–4 minutes, flipping once, until warmed through and the internal temperature reaches 145°F (63°C).

Finish and serve: Remove from heat. Let rest 3 minutes. Garnish with chopped parsley. Serve with cauliflower mash, sautéed spinach, or roasted asparagus.