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

Heat the oil in a large, deep skillet over medium-high heat. When the oil is hot, but not quite smoking, add the pork chops.

Cook them undisturbed 4-5 minutes or until a golden-brown crust has formed on the underside. The chops should also have released from the pan and be easy to flip without offering much resistance.

Turn each chop and cook another 2-3 minutes to brown the other side.

Take the skillet off the heat and turn off the burner.

Remove the chops and place them on a pan or plate. Keep them warm by covering with foil and/or place them in the microwave or oven, they will stay warm away from drafts.

Before covering take the internal temperature of the thickest chop to gauge how long they will need to cook in the sauce.

Do not wash the skillet. Let it cool for a few minutes so that it is not too hot when we add the butter.

Place the skillet over medium-low heat and add the butter.

When the butter is melted and foamy add the garlic, thyme, and black pepper. Cook for 2 minutes until the garlic is sizzling gently and fragrant. Stir frequently.

Add the flour and cook 1 minute while stirring almost constantly.

Add the chicken broth to the skillet and gently scrape any bits on the bottom. Move in small circles around the whole skillet. Continue stirring until the sauce is smooth.

Bring the sauce to a simmer (It will take about 2-3 minutes), stir frequently.

Add the half & half and stir to incorporate and let it come to a simmer.

Add the pork chops back in, along with any juices collected on the plate, stir well. (Unless they are already up to temperature.)

Cover and cook for 7-10 minutes or until the internal temperature of the thickest pork chop is at least 145°F.

Keep the sauce simmering gently. Stir occasionally and turn the chops once or twice. If the sauce is boiling too vigorously lower the heat a notch or two and check again.