1. Rinse and pat dry the pork chops then season chops with Lawry's seasoning salt and pepper. Heat oil and butter in a large frying pan or skillet over medium-high until butter is melted and bubbling slightly.
2. When the pan is hot, sear chops for about 5 minutes per side until golden brown in color and the center of the pork chop is no longer bright pink . Transfer the pork chops to a plate covered with aluminum foil, and wrap the pork chops in the foil. let them rest and set aside while you make your cream sauce.
3. In the same pan add the chopped shallot and cook for about 1 minute, before adding in the sliced mushrooms. Cook for 3-4 minutes over medium heat. Scrape up any bits left over from the pork chops. When mushrooms are soft and browned, add half parsley, half thyme and all of the crushed garlic; sauté for 30 seconds until fragrant.
4. Pour in the heavy cream to cook with the mushrooms and bring to a gentle simmer for 3-4 minutes until slightly thickened.
5. Place the chops in the thickened sauce, allow to simmer for a minute to heat through. Garnish with remaining herbs and serve immediately.

Enjoy