Pat the pork chops dry with paper towels. Season both sides generously with salt, black pepper, garlic powder, and paprika.

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 3–4 minutes per side until golden brown. Remove the pork chops from the skillet and set aside.

In the same skillet, add the remaining butter. Add sliced mushrooms and cook for 5–6 minutes until they release their moisture and begin to brown.

Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes.

Reduce heat to medium-low and stir in the heavy cream and Dijon mustard. Simmer gently until the sauce thickens slightly.

Place the pork chops back into the skillet, spooning sauce over them. Simmer for 5–7 minutes until the pork chops are fully cooked and tender.

Sprinkle fresh thyme or parsley over the dish before serving.