Wash your chops and pat them dry with paper towel. This will better help the seasoning stick to the meat.
Combine the paprika, garlic powder, onion powder, thyme and salt and pepper is a small mixing bowl. Use the spice mix and season both sides of the chops. (I added more seasoning as I like well seasoned meat.)
Over medium-high heat, add olive oil and butter to skillet and wait until melted.
Sear the chops, 3-5 minutes on each side. Once well browned on each side, remove from skillet, set aside.
In the same skillet, add sliced mushrooms. Cook until golden brown. Make sure to scrape up the scraps from the chops in the pan to mix in with the mushrooms.
Add garlic, parsley and Italian season and cook for about 30 seconds. Pour in chicken broth. Add the cream, and stir everything together. Allow to simmer for 3-4 minutes or until it begins to thicken. Taste and adjust seasoning as needed.
Place chops and their juices back into the skillet. Simmer for 3-4 minutes or until the chops are cooked to your liking.
Remove skillet from the heat. Let sit in the skillet for 4-5 minutes to allow the chops to soak up the juices. Top with parsley. Enjoy.