Pat pork chops dry with paper towels—that’s key for a golden crust. Season both sides evenly with salt, pepper, garlic powder, and paprika.

Warm a heavy skillet (cast-iron is ideal) over medium-high heat. Swirl in olive oil; it should shimmer but not smoke.

Lay chops in the pan, away from you, and listen for that satisfying sizzle. Sear 3–4 minutes per side until a deep golden crust forms. Flip only once—resist poking or pressing.

Transfer chops to a plate and tent with foil. Let them rest for 5 minutes while you build the gravy; this keeps juices locked in.

Reduce heat to medium. Add butter and melt, scraping up browned bits with a wooden spoon. Pour in chicken broth, stirring to loosen fond. Whisk in cream and mustard, then sprinkle thyme. Simmer until sauce thickens, about 2–3 minutes.

Nestle pork chops back into the gravy, spooning sauce over them. Warm through for 1 minute. Slide everything onto plates, pour extra gravy, and garnish with fresh thyme sprigs.