Dredge 2 thick bone-in pork chops in flour. Shake off excess flour. Season/rub with salt, pepper, thyme, garlic powder on each side.
In a heavy skillet, with no oil, sear the pork chops on high heat until golden brown on each side. Remove to plate.
Reduce heat to medium low and add olive oil and a pat or two of butter. Add a minced shallot and when browned, deglaze with a 1/2 cup white wine. Stir and reduce by half.
Put pork chops back into the pan and stir into sauce for a few minutes.
Plate with sauce and your favorite starch and veg.