Remove the pork chops from the refrigerator 15-20 minutes before starting recipe. Combine paprika, garlic powder, salt and pepper in a small bowl. Using a paper towel, pat dry the chops, and rub the seasoning over pork chops on both sides.
Heat a large skillet or cast iron pan, over medium-high heat with 1 tablespoon of each butter and olive oil then add pork chops and sear for 4-6 minutes on each side. Then transfer to plate and cover with foil to keep warm.
Reduce temperature to medium heat, add remaining tablespoon of olive oil and butter, then mushrooms and sauté for about 2-3 minutes, until golden, and then add garlic and sauté long enough for the aroma to release. Then add thyme, oregano and white wine, allow to reduce to half and scrap the bottom of pan. Add cream and cook for another 3-4 minutes until the cream is slightly thickened. While the cream is thickening, add the chops to the skillet and continue simmering for 2-3 minutes.
Garnish with parsley, and serve with mash or roasted potatoes, rice, pasta or vegetables.
