In a small bowl, mix together 2 teaspoons paprika, 1 teaspoon salt, and 1/4 teaspoon pepper, mix well. Pat the pork chops dry with a paper towel and generously season both sides with the mixed seasoning, use clean hands to rub it in a bit.
Heat the butter and olive oil over high heat in a large skillet until the butter is melted. Sear the pork chops until golden brown, about 5 minutes each side. Transfer the pork chops to a separate plate and set aside. Note: The amount of fat rendered will vary depending on the pork, use your judgment, if it feels like too much, drain out some of the fat – be mindful to leave at least 2 tablespoons (30 ml) of fat in the skillet for flavor.
Turn off the heat and carefully add the wine, it will likely splatter so take extra care. Return to medium-high heat and deglaze the pan by scraping up and stirring in any browned bits that may have accumulated on the bottom of the pan. Add the mushrooms to the skillet. Bring to a boil, stirring frequently, until the mushrooms are tender and the wine reduces by almost half, about 5 minutes. Lower the heat to medium and add the garlic, stir until fragrant, about 30 seconds.
Add 1 cup (240 ml) of broth and fresh thyme and lightly season with salt and pepper. Simmer and stir just long enough for the flavors to come together and warm through, about 1 minute.
Make a slurry by adding the remaining 1 tablespoon (15 ml) broth with the cornstarch, mix well (it should be smooth with no lumps, using a jar with a lid and shaking well is helpful). Slowly stream the slurry into the skillet while stirring. The sauce will thicken up just a bit. Note that the consistency of the sauce should be fluid, and not too thick, it should be easy to spoon over the pork.*
Add the pork chops back to the skillet, along with any juices that have accumulated on the plate. Simmer for another 5 minutes, or until the pork chops are cooked through – the internal temperature should reach 145 F (62.78 C).
Serve with a generous spoonful of the mushroom sauce over each of the pork chops.
Notes
To make a slurry always use cold broth (or water). Keep extra broth and cornstarch on hand to adjust the consistency of the sauce to your liking. A very loose sauce can be thickened-up with more broth and cornstarch – start with 1 tablespoon (15 ml) of each and stream into the hot skillet while stirring, it will thicken as it cooks. An overly thickened sauce can be thinned out with the addition of more broth. In either event, taste and and adjust seasonings if necessary.