Preheat the oven to 375 degrees F.

Heat a large skillet over medium high heat with the olive oil. Season both sides of the pork chops with All purpose seasoning. Sear the pork chops in the skillet for 2 minutes per side, or until browned and caramelized.

Transfer the pork chops to a cookie sheet and bake for 8 to 10 minutes. Remove from oven and loosely cover with foil and allow to rest for 15 minutes.

In same skillet as the pork chops, add the 2 Tbsp unsalted butter and the mushrooms, onions and thyme. Cook over medium heat for 5-6 minutes until the onions are soft and both are beginning to brown. Add garlic and cook for 1 minute. Remove mushroom mixture to a bowl and keep warm.

Again in the same pan, melt the remaining 4 tablespoons butter. Add the flour and stir until slightly browned, about 1-2 minutes. Gradually whisk in broth and cook while whisking constantly until thickened, approximately 1-2 minutes. Add Greek yogurt and season with All Purpose Seasoning.

Add the mushroom mixture to the gravy and nestle the pork chops into the sauce. Cook until everything is heated through.