Heat a cast-iron skillet over medium-high.
Rub the oil on both sides of each pork chop and season with salt and pepper. Sear in the skillet for 2 minutes on one side; flip and sear an additional 2 minutes. Remove from skillet and set aside.
Back in the skillet, melt the butter, then add the mushrooms and onions. Saute for a good 5 minutes.
Pour in the wine; cook for 1 minute. Then pour in the cream. Stir.
Snuggle the chops (and their juices!) back in the skillet with everything, cover and cook 10 more minutes.
Serve each pork chop on a plate and just DRENCH it with the sauce, mushrooms and onions. Garnish with parsley.
