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Season the Pork: Season one side of the pork chops with half of the salt and pepper.
Begin to Sear: Heat a shallow dutch oven with the olive oil over medium high heat. Add the pork chop seasoned side down. Season the other side with the remaining salt and pepper.
Sear Pork Chops: Sear for 3-4 minutes or until golden brown. Flip and sear the other side for another 3-5 minutes.
Remove Pork: Remove from the pan and set aside.
Add Butter: Turn the heat to medium low and add the butter.
Sauté Aromatics: Add the garlic and shallot. Sauté for 1-2 minutes.
Add Herbs: Add the thyme, oregano, and paprika. Sauté for about 1 minute.
Add Veggies: Add the onions and mushrooms. Sauté for 5-7 minutes or until reduced by about half.
Add Flour: Sprinkle the flour in and cook for about 1 minute.
Deglaze Pan: Deglaze the pan with the chicken stock, scraping any bits off the bottom. Stir in the cream and vinegar.
Simmer: Bring to a simmer and add back in the chops.
Thicken Sauce: Reduce the sauce for about 5 minutes or until the sauce reaches desired thickness. The sauce will continue to thicken as it cools. Salt sauce to taste.