1I use a 10 inch cast iron skillet for this.
Sprinkle pork chops with garlic salt and black pepper. Add 1 tablespoon of olive oil to pan place over med-high heat and sear pork chops both sides. Remove from pan and keep warm..
2Add 1 tablespoon of oil to pan. Saut'e mushrooms and onions till almost tender. Add garlic and cook 1 more minute. Stir in wine. Bring to a boil. Cook till liquid is almost gone..
3In a mixing bowl add flour and broth. Stir until smooth.
Stir into pan and bring to a boil.. Cook and stir about 2-3 minutes or until thickened..
4Return pork chops to the pan. Add tarragon and thyme.
Cover and cook 6-minutes.
Cook till med-rear. Remove pork chops to a platter and pour juices over chops. Let rest about 3 minutes before serving..