Preheat your oven to the keep warm setting, about 170 degrees F.

Heat a dry 12-inch skillet over medium-high heat for 3 to 5 minutes until very hot.

Pat pork chops dry with paper towels. Use a sharp knife to snip 2 cuts into the fat cap along the side of each chop to prevent curling during searing.

In a shallow bowl, combine flour, kosher salt, garlic powder, and black pepper. Dredge each pork chop through the mixture, coating all sides and edges well. Reserve the leftover flour mixture and set aside.

Add 1 tablespoon each of butter and olive oil to the hot skillet. Once butter melts and oil shimmers, add pork chops with plenty of space between each one.

Sear over medium-high heat for 2 minutes, then reduce to medium heat and cook another 2 to 3 minutes. Flip each chop and cook the second side for 4 to 5 minutes until a meat thermometer reads 140 degrees F.

Transfer pork chops to a baking sheet and place in the warm oven to rest while you finish the recipe.

In the same skillet, add 2 tablespoons butter and 1 tablespoon olive oil. Add asparagus and mushrooms and cook over medium-high heat for 3 to 4 minutes, scraping up the browned bits from the pork, until the asparagus is crisp-tender. Remove veggies to the warm oven.

Return skillet to medium-high heat. Add balsamic vinegar and let bubble for 30 seconds, scraping up any remaining bits from the bottom of the pan.

Gradually stir in chicken broth and add thyme. Whisk in the reserved flour mixture and simmer until bubbles form across the entire surface.

Reduce heat to medium and gradually whisk in the cream. Bring back to a gentle simmer.

Return the pork chops and veggies with any resting juices to the skillet. Simmer gently on medium to medium-low heat for 2 to 5 minutes until the sauce thickens. Serve immediately over rice, egg noodles, mashed potatoes, or cauliflower rice.