Season one side of the pork chops with half of the salt and pepper.
Heat a shallow dutch oven with the olive oil over medium high heat. Add the pork chop seasoned side down. Season the other side with the remaining salt and pepper.
Sear for 3-4 minutes or until golden brown. Flip and sear the other side for another 3-5 minutes.
Remove from the pan and set aside.
Turn the heat to medium low and add the butter.
Add the garlic and shallot. Sauté for 1-2 minutes.
Add the thyme, oregano, and paprika. Sauté for about 1 minute.
Add the onions and mushrooms. Sauté for 5-7 minutes or until reduced by about half.
Sprinkle the flour in and cook for about 1 minute.
Deglaze the pan with the chicken stock, scraping any bits off the bottom. Stir in the cream and vinegar.
Bring to a simmer and add back in the chops.
Reduce the sauce for about 5 minutes or until the sauce reaches desired thickness. The sauce will continue to thicken as it cools. Salt sauce to taste.