Pat pork chops dry and season with salt and pepper on both sides.

Melt butter and oil in a Dutch oven, cast iron braiser, or deep skillet over medium-high heat. Add the chops to the hot Dutch oven and cook until browned on both sides and a meat thermometer registers 140°F – 145°F, about 5-7 minutes per side. Smaller boneless pork chops will cook in 3-5 minutes per side, while large bone-in pork chops will likely require about 7-10 minutes per side. Just keep an eye on your chops and use the thermometer to know when they’re done. The internal temperature of the pork chops will continue to rise after you remove them from the pot.

Transfer the pork chops to a plate, tent with foil, and allow to rest while you prepare the gravy.

In the same Dutch oven, melt 1 tablespoon of butter over medium-high heat. Add the mushrooms and cook, stirring regularly, until golden and tender, about 5 minutes. Add the remaining 1 tablespoon of butter, garlic, rosemary, and thyme; cook for 1 more minute.

Reduce the heat to medium. Add the flour and cook, stirring constantly, for 1 minute. Very gradually whisk in the beef broth, stirring constantly. Bring the liquid to a gently simmer, and then continue to cook, stirring, until the gravy thickens to your liking, about 2 minutes (remember that it will continue to thicken as it cools). Taste and season with salt and pepper if necessary.

Return the pork chops to the Dutch oven. Spoon the gravy over the top of the chops. Serve the pork chops and gravy over mashed potatoes and garnish with fresh herbs, if desired.