Remove the pork from the fridge 10 minutes prior to cooking.
Pat the pork chops dry with a paper towel. Then season both sides evenly with salt and pepper.
Heat the oil in a large skillet over medium-high heat and allow the oil to get hot (about 3 minutes). Place the flour in a shallow bowl and coat each side of the pork with flour.
Add pork chops to hot skillet in a single layer and cook 3-4 minutes per side, or until golden and the middle has reached 145°F. Set aside on a plate.
Add mushrooms into skillet and cook for 2-3 minutes or until tender. Set aside on plate.
Remove skillet from heat and scrape off any bits (you can leave in pan if desired). Add 2 Tablespoons butter to the same pan. Once it's melted bring it back to medium heat and stir in the 2 Tablespoons flour. Cook for a minute.
Whisk in the broth and then add in the cream, Worcestershire sauce, garlic powder, onion powder and paprika. Bring to a light simmer and cook until it has thickened. Season to taste. If the gravy is too thick add a splash of cream or broth.
Stir in any juices from the plate into the pan and then add the pork chops and mushrooms into the skillet and spoon gravy over top. Allow to warm for 1 minute. Top with fresh thyme or parsley if desired and serve while hot.
Notes
Variation: Add a sliced onion with the sliced mushrooms and cook until tender. Then remove and add back in with the gravy. Pork: You can also use bone-in pork chops if desired.