1. Begin by heating the olive oil in a large skillet over medium-high heat. Season the pork chops with a generous pinch of salt and pepper, then sear them for 4-5 minutes on each side until they develop a beautiful golden-brown crust. Once seared, remove the pork chops from the skillet and set them aside.

2. In the same skillet, add the sliced mushrooms and sauté them for about 5 minutes, or until they are nicely browned. Toss in the minced garlic and dried thyme, and cook for an additional minute.

3. Pour in the chicken broth and heavy cream, stirring constantly to combine. Allow the mixture to simmer for 3-4 minutes until it starts to thicken slightly.

4. Stir in the shredded Swiss cheese, letting it melt and blend seamlessly. Return the seared pork chops to the skillet, ensuring they are coated in the sauce. Allow to simmer for another 5 minutes.

5. Transfer the pork chops to a serving plate and spoon the mushroom sauce over the top. Garnish with fresh parsley.