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Season pork chops with salt, pepper, and garlic powder. Heat oil in a large skillet over medium-high heat. Add pork chops and cook, undisturbed, until well browned, about 4 minutes. Flip and cook until lightly browned and mostly cooked to desired degree of doneness, 2 to 3 minutes. Remove pork chops from pan and set aside, keeping warm.
In the same skillet, melt 2 tablespoons butter. Add garlic and thyme and cook until fragrant, about 1 minute. Add mushrooms and cook until well browned, about 5 minutes. Add Worcestershire and water; use a wooden spoon to scrape browned bits from the bottom of the pan. Bring mixture to a simmer and cook to reduce slightly, 2 to 3 minutes.
Reduce heat to medium-low and stir in remaining butter. Return pork and any accumulated juices to the pan. Use a spoon to coat each pork chop with plenty of sauce and cook just until pork is heated through, 2 to 3 minutes longer.
Serve topped with pan drippings and parsley.