Pat the pork chops dry with paper towels and season both sides with the salt.

Heat a large heavy skillet over medium high heat, add the oil. Once hot, brown the pork chops until almost cooked through and golden brown on both sides, about 4-5 minutes per side. A meat thermometer should register 135-140℉. Remove to a plate.

Add the butter to the hot skillet and turn the heat down to medium. Add the onions and cook, stirring often, until well browned and soft, about 5-6 minutes. Add in the garlic and cook for 30 seconds more.

Stir in the flour and toss with the onions to coat them in the flour, cook for 1-2 minutes. Add in the white wine and scrap the bottom of the pan to release all the good brown bits in the bottom of the pan. Whisk in the chicken broth and soy sauce and add the thyme sprigs. Bring this mixture to a simmer and simmer for 5 minutes until thickened and glossy.

Add in the cream and then nestle the pork chops back down into the sauce. Bring the sauce just back to a simmer and spoon all over the pork chops.

Serve immediately with mashed potatoes, noodles or rice and a green vegetable.