Season pork Chops (both sides) with garlic powder and salt and pepper.
Heat 1/2 Tbsp olive oil in a skillet over medium heat.
Once the oil is hot, sear both sides of the pork chop, you want a nice golden brown.
Remove from heat, cover to keep warm.
Drizzle another 1/2 of olive oil into the skillet.
Add mushrooms, onion and sauté for six to eight minutes. (7 minutes)
Season with salt, pepper and thyme.
Sprinkle the flour over the onion and mushroom mixture. Coat evenly. Cook 3 minutes so the flour is absorbed.
Stir in both the chicken and beef broths.
Stir to get all the tasty burned bit into the mix.
Bring the mixture to a nice boil, then reduce to a simmer. Simmer for 15 minutes. Gravy should thicken and reduce.
Return pork Chops to gravy and cook 10 to 15 minutes. Should cook through and be tender.
Remove from heat, serve with gravy over the top and garnish with fresh thyme.