Pat the pork chops dry and season both sides with salt and black pepper. Heat a large skillet over high heat and sear the pork chops for about 5 minutes per side, until nicely golden. Transfer to a plate and set aside.

In the same skillet, cook the mushrooms over medium heat until they release their liquid and start to turn golden.

Add the butter to the skillet, then stir in the onion. Cook until softened and translucent. Add the garlic and cook for 1 to 2 minutes, just until fragrant.

Sprinkle the flour over the mushrooms and onions and stir for about 2 minutes to cook off the raw flour taste.

Slowly pour in the broth while stirring. Add the soy sauce and heavy cream, then season with salt, black pepper, and thyme. Let the sauce gently simmer for 1 to 2 minutes, until smooth and slightly thickened.

Return the pork chops to the skillet, spooning the sauce over the top. Cover and simmer for about 5 minutes, until the pork is cooked through and tender.

Sprinkle with fresh parsley and serve immediately.