This recipe uses 2 lb of boneless pork chops which usually means 4 pork chops.

Season the pork chops with Italian seasoning, salt and pepper in a large shallow bowl. Sprinkle with 2 tablespoons of flour and dredge both sides of each pork chop in the flour.

Heat an empty large, high-sided skillet (preferably cast-iron) over medium heat for 2 minutes. This allows the skillet to heat through. Add 2 tablespoons of olive oil. Add pork chops. Cook the pork chops on one side on medium heat for 5 minutes, without moving it. This allows the pork chops to sear.

Flip the pork chops over to the other side, reduce heat to low-medium, and cook for about 5 more minutes or longer until it's cooked through. The meat thermometer should register 145°F in the thickest part of the pork chop. Remove from heat. Remove the cooked pork to a plate.

Add 1 tablespoon of olive oil on medium heat to the same cast-iron skillet. Add sliced mushrooms and sprinkle them generously with salt to taste.

Let them cook for about 3 or 5 minutes, without moving them. At this point, the mushrooms will release juices, give them one more stir for 1 minute on low-medium heat.

Remove ⅓ of the cooked mushrooms to a plate, leaving the remaining ⅔ in the skillet.

Add heavy cream, minced garlic, and ½ teaspoon paprika to the skillet with mushrooms.

Bring everything to a boil and reduce to low-medium heat. Cook for about 5 or 7 minutes on low-medium heat, with the sauce visibly simmering and bubbling (but not actively boiling) until the sauce acquires a nice color from the mushrooms and reduces a little bit. Remove from heat. Stir in half of the fresh thyme.

Add back pork chops to skillet and reheat on low heat for several minutes.

Tip: For presentation purposes, do not spoon the sauce all over the pork chops. Do it sparingly so that they retain a golden brown seared look in some parts. Remove from heat.

When ready to serve, divide the pork chops and the sauce among the plates.

Top with the reserved ⅓ of mushrooms (for presentation purposes) and the remaining fresh thyme. Season with salt and pepper, if needed.