Heat the oil in a large skillet over medium high heat.
Add the pork chops and cook for 3 minutes per side or until just browned. Remove from pan.
Melt the butter in the same skillet. Add in the onion, garlic, and mushrooms and cook for 5 minutes.
Add the thyme and flour and stir until everything is combined. It will be very thick.
Slowly whisk in the chicken broth and cook for 2 minutes.
Stir in the heavy cream, sour cream, pepper, and salt and mix until combined.
Add the pork chops back in and cook for 10 minutes over medium heat.
Remove from heat and serve over top of cooked egg noodles.