Pat dry the pork chops with a paper towel to remove any moisture. Season with salt and pepper on both sides (optional seasoning - garlic powder, onion powder, paprika, or cayenne).
Add the butter and olive oil to a large skillet set over medium-high heat. As soon as your pan is nice and hot, add the pork chops and sear for approximately 3-4 minutes on each side. If your pork chops are especially thick (more than 1-inch) remove them to a baking dish lined with parchment paper and finish cooking in a preheated 350-degree Fahrenheit oven until the internal temperature registers 145°F as measured by a digital meat thermometer. Remove from pan and set aside on a plate.
Return the pan to medium heat. Add the additional tablespoon of olive oil plus the onions and mushrooms to the skillet. Sauté until the mushrooms are soft and the onions are soft and slightly caramelized. Season with Italian seasoning, red pepper flakes, minced garlic, salt, and pepper. Mix well to combine and cook until fragrant - about a minute.
Melt the butter and sprinkle the mushrooms and onions with flour. Mix well to combine.
Slowly stir in the chicken broth, whisking continuously to create a thick gravy. Bring to a gentle simmer, then reduce heat to low. Allow the gravy to simmer until it begins to thicken, about 5 minutes. Add the heavy cream.
Nestle the pork chops back into the gravy mixture and cook for five minutes over low heat, flipping the chops once. Garnish with fresh parsley or thyme. Enjoy!