Rub the pork chops all over with the oil, and season generously with salt and pepper.
Heat a large skillet over medium-high heat. Add the pork chops to the skillet and cook until nicely browned on both sides, about five minutes total. Transfer the chops to a plate, and tent them with foil.
Add the mushrooms and garlic to the skillet and cook, stirring frequently, until the mushrooms are softened, about five minutes. Add the wine and broth and cook, scraping up any browned bits from the bottom of the skillet, until the liquid has reduced by about half, about four minutes.
Stir in the cream, thyme, and rosemary and cook, stirring, until thickened, about three minutes more. Taste and add additional salt and pepper as needed.
Return the pork chops, along with any accumulated juices to the pan, to the skillet, spooning sauce over them. Reduce the heat under the skillet to medium-low, cover, and let simmer for about 10 minutes, until the chops are tender.
Serve hot.
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