Season the pork chops generously with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook until browned on both sides, about 4-5 minutes per side. Remove the pork chops from the skillet and set aside.
In the same skillet, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze and loosen any browned bits. Allow the broth to simmer for a few minutes to reduce slightly.
Stir in the heavy cream, dried thyme, dried rosemary, and paprika. Bring the sauce to a simmer and let it cook for 5-7 minutes until it thickens slightly.
Return the pork chops to the skillet, nestling them into the sauce. Spoon some of the sauce over the pork chops. Cover the skillet and let the pork chops simmer in the sauce for another 10-15 minutes, or until they are cooked through and tender.
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