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Preheat oven to 350 degrees. Heat a heavy, oven safe skillet over medium-high heat. Season the pork chops on both side generously with salt and pepper.
Sear the chops for 3 to 4 minutes per side over high heat. For thick chops (over 1-inch thick) transfer them to a 9x13 pan and finish cooking in the preheated 350 degree oven until the pork reaches an internal temperature of 145 degrees Fahrenheit, about 15 minutes.
Return the skillet to medium-high heat. Add in the olive oil, onion, and mushrooms and saute for 5-7 minutes until mushrooms and onions are soft and translucent.
Add in butter and garlic and cook garlic for 60 seconds.
Sprinkle in flour and stir until all white specks have disappeared, about 1 minute. Pour in the chicken broth and bring to a simmer, stirring until the sauce thickens.
When pork is cooked through, return the pork to the skillet. Serve hot smothered with the onion and mushroom gravy.