In a small bowl combine kosher salt, black pepper, garlic powder and smoked paprika. Rub each pork chop with olive oil then evenly season both sides and the edges with the spice mix. Sprinkle thyme leaves on both sides and gently press so they adhere.

Heat pan

Place a large oven-safe skillet (cast iron preferred) over medium-high heat and heat until shimmering. Add a bit more oil if pan is dry.

Sear chops

Sear pork chops, fat-side down first if there is a fat cap, 3–4 minutes without moving until a deep golden-brown crust forms. Flip and sear the second side 3 minutes. For 1–1¼ inch thick chops, transfer skillet to a preheated 400°F (200°C) oven and roast 6–8 minutes more until internal temperature reaches 140–145°F (60–63°C). For thinner chops adjust oven time to 4–6 minutes. If you prefer to finish on the stovetop, reduce heat to medium-low, cover and cook until temperature is reached.

Rest

Transfer chops to a plate and tent loosely with foil. Rest 5–8 minutes; carryover will raise temperature to a safe, juicy final doneness.

Pan Sauce

Sauté aromatics

While chops rest, return the skillet to medium heat (wipe out excess fat leaving about 1 tablespoon). Add 1 tablespoon butter and the chopped shallot. Cook, stirring, until softened and translucent, about 2–3 minutes. Add minced garlic and cook 30 seconds more until fragrant.

Deglaze

Pour in white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine simmer and reduce by about half, 2–3 minutes.

Build sauce

Add chicken broth and Dijon mustard and stir to combine. Simmer 2–3 minutes to slightly reduce. Whisk in remaining 1 tablespoon butter and heavy cream (if using) until sauce is silky. Taste and season with salt and pepper as needed.

Finish

Stir in chopped parsley and a squeeze of lemon juice if using. Return pork chops to the skillet briefly (30–60 seconds) to warm through and coat in the sauce, or spoon sauce over plated chops.