Blot the pork chops dry, trim the fat as needed and season with salt and pepper.

Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Cook for 2-3 minutes per side or until golden brown and the chops release easily from the pan. Continue cooking, flipping the pork as needed, until the internal temperature reaches 145 degrees. Remove from heat, set aside on a plate and cover loosely with foil to keep warm.

If there is any fat in the pan from the pork, use it to cook the mushrooms. If not, heat an additional tablespoon of olive oil in the pan over medium. Add the mushrooms and cook for about 3 minutes until they begin to release their liquid, then add the shallots and cook for about 2 minutes more. Add the garlic and cook for 30 seconds longer or until the mushroom liquid has completely evaporated. Add additional oil to the pan if it becomes dry.

Add the bourbon and chicken stock to the mushroom mixture and scrape up the brown bits from the bottom and sides of the pan. Simmer and reduce by half about 5-7 minutes. Add the cream and thyme, and cook for 2-3 more minutes until the sauce has reached the desired consistency. Season with salt and pepper, to taste.

Add the pork chops back to the pan with the accumulated juices and coat with the mushroom cream sauce. Garnish with freshly chopped parsley if desired and enjoy!