Take the pork chops out of the fridge and let rest at room temp for at least 15min while you prep the rest of the ingredients. Pat the chops dry with paper towels, then season generously on both sides with kosher salt and ground black pepper.
Pour 2 tablespoons olive oil in a large cast iron skillet and warm over high heat until shimmering. Add the pork chops, being careful not to crowd the pan. Let sear on the first side for about 3-5 minutes, until the pork forms a nice crust and releases itself from the pan. (If the pork is still stuck to the pan, it’s not done yet!)
Flip the chops & repeat until they release from the pan again. Insert an instant read thermometer (the Thermapen is my favorite), into the center of the thickest part of the chop. Once they hit 145 degrees Fahrenheit, they’re done! Use tongs to remove the pork chops to a plate.
Reduce the heat to medium-low and add the shallot to the pan. Cook for a minute or two, stirring often, until softened. Add the garlic and thyme, and cook about 1 minute more until fragrant.
Next, add the wine & stir with a spatula to deglaze the pan, stirring up any brown bits that have stuck to the bottom. Increase the heat & boil for about 3 minutes, until the liquid is reduced by about half. Stir in the heavy cream and mustard, and boil for about 5 minutes more until reduced to a sauce consistency.
Plate the pork chops & spoon a generous amount of sauce on each. Sprinkle with extra fresh thyme if desired. Enjoy!