Pat the pork chops dry. Sprinkle both sides with salt, pepper, and your herb of choice — dried thyme or Italian seasoning work well.
In a medium or large pan, heat 1 tablespoon of olive oil or butter over medium heat. When hot, add pork chops in a single layer.
Cook for 3 to 4 minutes per side, depending on thickness, until golden brown on the outside and cooked to an internal temperature of 145°F. Use a meat thermometer for accuracy.
Remove pork from the pan and tent loosely with foil.
Pour in the heavy cream and stir. Add Parmesan (if using) and simmer for 2–3 minutes. If sauce gets too thick, add a splash of chicken broth.
(Optional) Stir in mushrooms or spinach and cook for 1–2 minutes until tender.
Return Pork to the Sauce
Place cooked pork chops into the pan with sauce. Simmer 1–2 minutes on low heat, spooning sauce over the top. Serve warm.
