Cook 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. Sear the pork chops for 4-5 minutes on each side, until they are golden brown and cooked through. Remove from the skillet and set aside.

Sauté the onions and mushrooms: In the same skillet, reduce the heat to medium and add the chopped onions and garlic. Sauté for 3-4 minutes until softened. Add the sliced mushrooms and cook for another 5 minutes until tender and browned.

Make the mushroom sauce: Stir in the chicken or beef broth, scraping up any browned bits from the bottom of the skillet. Add the fresh thyme or rosemary and let the mixture simmer for 3-4 minutes. Stir in the heavy cream and butter, cooking for another 3-5 minutes until the sauce thickens slightly.

Return the pork chops: Return the pork chops to the skillet, spooning the mushroom sauce over them. Let the pork chops warm through for 2-3 minutes.

Serve: Garnish with fresh parsley and serve hot, paired with keto-friendly sides like cauliflower mash or sautéed greens.