Season pork chops with salt and pepper and heat olive oil in a skillet over medium-high heat until shimmering, then sear 4–5 minutes per side until golden. Set the pork chops aside so they don’t overcook while you make the sauce.

Melt butter in the same pan and cook sliced cremini mushrooms over medium-high heat for 5–6 minutes, stirring occasionally, until deeply golden and the liquid evaporates. Look for browned edges and a concentrated, dark mushroom color.

Add minced garlic and dried thyme and cook for 30 seconds, stirring until fragrant. The aromatics should sizzle but not brown too much.

Pour in beef or chicken broth and scrape up the browned bits from the pan, then simmer for 2 minutes. The sauce should loosen and look glossy from the dissolved fond.

Stir in heavy cream and Worcestershire sauce and simmer for 4–5 minutes until the sauce thickens. You should see the sauce coat the back of a spoon.

Return the pork chops to the pan, spoon the mushroom cream sauce over them, and simmer for 3 minutes until heated through. Garnish with chopped fresh parsley and serve with the shiny sauce.