Pat the pork chops completely dry with paper towels, then let them sit at room temperature for 15 minutes. Mix the salt, pepper, garlic powder, and paprika in a small bowl, then rub this seasoning blend generously on both sides of each chop.

Heat the olive oil in your large skillet over medium-high heat until it shimmers. Place the pork chops in the pan without crowding them, then let them cook undisturbed for 4 to 5 minutes until a dark golden crust forms.

Flip the chops and cook for another 4 to 5 minutes until the internal temperature reaches 140°F. Transfer the seared pork chops to a plate and tent them loosely with foil. Let them rest while you make the sauce.

Reduce the heat to medium and add 2 tablespoons of butter to the same pan. Toss in the diced onion and cook for 3 minutes until it softens and turns translucent, scraping up all those browned bits stuck to the bottom.

Add the minced garlic and cook for 30 seconds until fragrant but not burned.

Add the sliced mushrooms to the pan and cook for 5 to 6 minutes, stirring occasionally, until they release their moisture and turn golden brown. Sprinkle the flour over the mushrooms and stir constantly for 1 minute to cook off the raw flour taste.

Pour in the chicken broth while whisking to prevent lumps, then add the Dijon mustard and thyme. Let this mixture simmer for 3 to 4 minutes until it reduces by about one-third and thickens slightly.

Stir in the heavy cream and the remaining tablespoon of butter, then let the sauce simmer for 2 to 3 minutes until it coats the back of a spoon. Taste and adjust the seasoning with salt and pepper as needed.

Nestle the rested pork chops back into the pan, spooning the sauce over the top. Let them simmer gently in the sauce for 2 to 3 minutes to heat through and let the internal temperature reach 145°F. Garnish with fresh parsley and serve immediately.