Sear the pork chops: Heat the olive oil or butter in a large skillet over medium-high heat. Season the pork chops with salt and pepper, then sear them for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the pork chops from the skillet and set aside.

Sauté the onions and garlic: In the same skillet, reduce the heat to medium and add the chopped onion and minced garlic. Cook for 3-5 minutes, until softened and fragrant.

Make the gravy: Stir in the beef or chicken broth, scraping up any browned bits from the bottom of the skillet. Let the broth simmer for 3-4 minutes, then stir in the Dijon mustard (if using), fresh thyme or rosemary, and heavy cream. Let the gravy simmer until it thickens slightly, about 5-7 minutes.

Return the pork chops to the skillet: Return the pork chops to the skillet and spoon the gravy over them. Allow them to warm through in the sauce for 2-3 minutes.

Serve: Serve the pork chops hot, garnished with fresh parsley and extra gravy on the side. Pair with cauliflower mash or sautéed greens for a complete keto meal.