Heat a large skillet over medium high heat with the olive oil. Season both sides of the pork chops with All purpose seasoning. Sear the pork chops in the skillet for 2 minutes per side, or until browned and caramelized.
Transfer the pork chops to a cookie sheet and bake for 8 to 10 minutes. Remove from oven and loosely cover with foil and allow to rest for 15 minutes.
In same skillet as the pork chops, add the 2 Tbsp unsalted butter and the mushrooms, onions and thyme. Cook over medium heat for 5-6 minutes until the onions are soft and both are beginning to brown. Add garlic and cook for 1 minute. Remove mushroom mixture to a bowl and keep warm.
Again in the same pan, melt the remaining 4 tablespoons butter. Add the flour and stir until slightly browned, about 1-2 minutes. Gradually whisk in broth and cook while whisking constantly until thickened, approximately 1-2 minutes. Add Greek yogurt and season with All Purpose Seasoning.
Add the mushroom mixture to the gravy and nestle the pork chops into the sauce. Cook until everything is heated through.
Notes
Dijon Mustard: Add a little Dijon mustard to your gravy to give it some spice.
Pork Chops and Potatoes: If you end up with extra sauce at the end, spoon the gravy over noodles or mashed potatoes and roasted vegetables. Serve with pork chops, or save the extra gravy for another time.
Gravy Flavoring: Season the pork chops with salt and pepper and Worcestershire sauce to improve their savory taste.
Leftover Pork Chops: If you have leftovers, simply store in an airtight container and microwave.