Preheat oven to 375 degrees.
Rub pork chops all over with a bit of olive oil. Season generously with salt and pepper on both sides.
Melt 1 tablespoon butter in a large oven-safe skillet (see note) over medium-high heat.
Once butter is melted, drizzle in 1 tablespoon oil. Add the pork chops to the pan and sear for about 2-3 minutes on each side until nicely browned. Transfer to a plate and set aside.
Add remaining butter, garlic and mushrooms to the skillet, saute about 2 minutes until browned.
Stir in chicken broth, cream, salt and pepper, and parmesan cheese.
Transfer pork chops back to the pan and spoon some of the liquid over the pork chops so they are moistened on all sides.
Transfer to pre-heated oven. Bake for 20-25 minutes until cooked through and sauce is thickened, spooning liquid from the pan over the pork chops 2-3 times throughout.
Spoon mushroom sauce from the pan over the pork chops, garnish with additional cracked black pepper, parmesan cheese, and fresh herbs if desired, and serve.