Season the pork chops generously with salt, pepper, and garlic herb seasoning. Let them sit for about 15 minutes to absorb the flavors.
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the pork chops and sear them for 4-5 minutes on each side until they are golden brown. Remove the chops from the skillet and set them aside.
In the same skillet, add the sliced onions and mushrooms. Sauté for about 5-7 minutes, stirring occasionally, until the onions are translucent and the mushrooms have released their moisture.
Pour in the chicken broth and scrape the bottom of the skillet to deglaze, incorporating all those flavorful bits. Bring to a gentle simmer.
Reduce the heat to low and stir in the heavy cream. Return the pork chops to the skillet, spooning the gravy over the chops.
Cover and cook on low for an additional 10-15 minutes, until the pork chops are cooked through and tender, reaching an internal temperature of 145°F.
Remove from heat and let the chops rest for a few minutes. Garnish with fresh parsley before serving.
