Season the pork chops on both sides with salt and pepper.
Heat the oil in a large skillet over medium heat, then add the pork chops. Cook for about 6-7 minutes, or until cooked through, turning the meat once. When done searing, place the pork chops on a plate and cover to keep warm.
Add the butter to the pan. When the butter melts, add the mushrooms and cook, while stirring, until browned. This will take about 3 minutes.
Add the garlic and continue to cook until fragrant, about 30 seconds.
Pour in the chicken broth or wine, stir to combine, and cook until the liquid is mostly evaporated, about 2 minutes.
Stir in the half and half and dried herbs and bring the gravy to a simmer.
Place the pork chops back in the skillet and cook for 1 more minute, or until heated through. Serve the pork chops hot, with mushroom gravy on top.