Preheat the oven to 400 F.

In a small bowl, mix together 2 teaspoons paprika, 1 teaspoon salt, and ¼ teaspoon pepper, mix well.

Pat the pork chops dry with a paper towel and generously season both sides with the mixed seasoning, use clean hands to rub it in a bit.

Heat the butter and olive oil over high heat in a large skillet with deep side until the butter is melted.

Sear the pork chops until golden brown, about 3-4 minutes each side.

Transfer the pork chops to a rimmed baking sheet.

Add the pork chops to the preheated oven for 6-7 minutes or until the internal temperature reaches 140 F.

Tent the pork chops with foil when finished and while you prepare the pan sauce.

While the pork chops are baking, add the mushrooms to the skillet over medium-high heat, saute for 5 minutes.

Add the garlic and saute until fragrant, about 30 seconds taking care not to burn.

Turn off the heat and carefully add the wine.

Return to medium-high heat and deglaze the pan by scraping up and stirring in any flavorful browned bits that have accumulated on the bottom.

Bring to a boil, stirring frequently, and allow the wine to reduce by almost half, 3-5 minutes.

Add 1 cup of broth, fresh thyme and Dijon.

Season to taste with salt and pepper.

Simmer and stir just long enough for the flavors to come together and heat through.

Make a slurry by adding the remaining 4 tablespoons broth with 2 tablespoons of cornstarch, mix well.

Slowly stream a little at a time into the skillet while stirring noting that you might not need to use it all.

Add the pork chops back to the skillet, along with any juices that have accumulated.

Serve with a generous spoonful of the mushroom sauce over each of the pork chops.