Season the boneless pork chops with salt and pepper and pat dry, then heat the olive oil in a cast iron skillet over medium-high heat until shimmering. Sear for 4–5 minutes per side, until browned, then set the pork chops aside.

Melt the butter in the same pan over medium-high heat. Add the mixed mushrooms and cook for 5–6 minutes, stirring occasionally, until deeply caramelized.

Add the minced garlic and dried thyme and cook for 30 seconds, just until fragrant, with visible bubbling at the edges. Pour in the dry sherry or white wine and cook for 1 minute to deglaze, scraping up the browned bits.

Pour in the beef broth and Worcestershire sauce and bring to a simmer, keeping the surface gently bubbling. Stir in the cornstarch slurry and cook until the sauce thickens to a glossy consistency.

Return the pork chops to the skillet and spoon the sauce over them to coat, then simmer for 3 minutes. Garnish with fresh parsley and serve hot, with the sauce dark and shiny.