Reduce heat to medium and melt 1 tablespoon butter in the same pan. Add onion, celery, mushrooms, and garlic, and stir with a wooden spoon to loosen any browned bits in the pan. Cover and cook, stirring occasionally, until vegetables are tender, about 8 minutes. Stir in the thyme. Sprinkle with flour and stir well to coat the vegetables. Stir in the chicken broth and wine and bring to a simmer.

Return pork chops to the pan and reduce heat to medium-low. Cover and simmer until there’s no sign of pink when chop is pierced at the bone, about 20 minutes. Transfer pork chops to a platter and tent with foll to keep warm. Stir cream into the gravy and bring to a boil. Cook until thickened, about 1 minute. Stir in the remaining butter until the gravy is glossy. Taste for seasoning then pour the gravy over the pork. Serve with egg noodles, mashed potatoes, or white rice.