Season the boneless pork chops with salt and pepper, then sear in olive oil over medium-high heat for 4–5 minutes per side until golden and browned. Set the pork chops aside on a plate so the juices settle.

Melt the butter in the same pan, then cook the cremini mushrooms for 5–6 minutes over medium-high heat until deeply golden and the liquid evaporates. Scrape the bottom as needed so browned bits form in the pan.

Add the minced garlic and dried thyme and cook for 30 seconds until fragrant and lightly toasted. Keep stirring so the garlic doesn’t brown too fast.

Pour in the beef or chicken broth and scrape up any browned bits from the pan, then simmer for 2 minutes to concentrate the flavor. The liquid should look darker and slightly reduced.

Stir in the heavy cream and Worcestershire sauce, then simmer for 4–5 minutes until the sauce thickens and looks shiny. Reduce the heat if it starts bubbling too aggressively.

Return the pork chops to the pan, spoon the mushroom cream sauce over them, and simmer for 3 minutes until the pork chops are heated through. The sauce should cling to the meat.

Turn off the heat and garnish with chopped fresh parsley, then serve immediately with the extra sauce.