Step 1: Preheat your oven to 400°F (200°C). In a large bowl, toss the quartered potatoes with 1 tablespoon of olive oil, dried thyme, paprika, salt, and pepper. Spread them in a single layer on a large baking sheet.
Step 2: Roast the potatoes for 20-25 minutes, or until fork-tender and slightly golden. While the potatoes are roasting, prepare the pork chops.
Step 3: Pat the pork chops dry with paper towels and season generously with salt and pepper on both sides. In a large oven-safe skillet (preferably cast iron), heat the remaining 1 tablespoon of olive oil over medium-high heat.
Step 4: Sear the pork chops for 3-5 minutes per side, until deeply golden brown and a crust has formed. Remove the pork chops from the skillet and set aside on a plate, tented with foil.
Step 5: Reduce the heat to medium. Add the butter to the skillet and let it melt. Add the minced shallot and cook for 2-3 minutes until softened and fragrant. Stir in the minced garlic and cook for another minute until aromatic, being careful not to burn it.
Step 6: Deglaze the pan by pouring in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer and let it reduce slightly for 2 minutes.
Step 7: Stir in the heavy cream and Dijon mustard. Whisk until smooth and the sauce begins to thicken slightly. Season with a pinch more salt and pepper if needed.
Step 8: Return the seared pork chops to the skillet, nestling them into the creamy Dijon sauce. You can also add the roasted potatoes to the skillet, or serve them alongside.
Step 9: Cook for an additional 5-7 minutes, or until the pork chops are cooked through (internal temperature reaches 145°F/63°C) and the sauce has thickened to your desired consistency. Garnish with fresh chopped parsley before serving.