Remove the pork chops from their packaging and place them on a large plate or cutting board. Use paper towels to pat off any excess moisture.

Season both sides of each pork chop with sea salt and pepper.

Heat avocado oil in a large skillet over high heat. I use a large nonstick skillet, but cast iron works great too. Allow the oil to heat up for several minutes, until the skillet is sizzling hot.

Place the seasoned pork chops on the hot surface and brown for 3 to 4 minutes, or until a golden brown crust forms. Flip and cook for another 2 to 3 minutes. Transfer the pork chops to a plate and set them aside. They will not be cooked through just yet.

Place the skillet back on the stove top and add the butter. Reduce the heat to medium-high heat.

Add the chopped onion and saute, stirring occasionally, until the onion has softened and begins turning brown, about 8 to 10 minutes.

Stir in the minced garlic and chopped mushrooms and cook for another 2 to 3 minutes, until the garlic is very fragrant and the mushrooms begin to soften.

Stir the flour into the onion and mushroom mixture.

Pour the beef broth, dijon mustard, worcestershire sauce and dried oregano into the skillet and bring everything to a full boil.

Cook, stirring occasionally, until the gravy has thickened and begins pulling away from the skillet when stirred.

Transfer the seared pork chops back into the skillet with the gravy. Cook at a full but controlled boil for 6 to 8 minutes, flipping the pork chops once or twice, or until they have reached your desired level of doneness.

Serve smothered pork chops with your choice of side dishes, and enjoy!