These tender pork chops smothered in creamy mushroom sauce make for a quick and easy 30 minute meal.
Combine flour, Italian seasoning, salt, and pepper in a shallow dish. Dredge the pork chops in the mixture and set aside.
Heat the olive oil in a large skillet set over med-high heat and add the pork chops in a single layer.
Brown on one side, flip, and brown on the other, about 4 mins total. Remove the pork chops to a pan and cover to keep warm. Add the mushrooms to the pan (add a splash of oil to the pan first if it's dry) and saute until golden brown and their moisture has evaporated.
Add the garlic to the pan and sauté for 1-2 mins more, being careful not to burn.
Carefully add the wine and bring to a boil. Once the wine is reduced by half, add the chicken stock. Bring to a simmer add the heavy cream.
Continue to simmer for 2-3 mins, until slightly reduced. Add the parmesan cheese and season with salt and pepper. Stir in the thyme.
Add the pork chops and any accumulated juices to the pan and turn to coat. Reduce the heat to low and let the pork chops gently cook through and the sauce to thicken, about 5 mins. Serve.