Sprinkle both sides of the pork steaks with salt and pepper. Heat the oil in a cast-iron skillet over medium-high heat, sear the pork steak on both sides, which will take about 4 minutes on each side.

Remove the pork from the skillet and set them aside on a plate, covered with foil to keep them warm.

Reduce the heat to medium-low, add the sliced onions and mushrooms to the skillet and cook them for 4 minutes or until they start to soften. Add the garlic and cook it for 1 more minute until the garlic is fragrant.

Sprinkle the mushroom and onion mixture with the salt, pepper, and dried thyme and combine the ingredients together. Add the chicken broth, turn up the heat to medium-high and bring it to a boil. Once it starts to bubble, lower the heat to medium and cook it for 5 minutes until it starts to reduce.

Add the pork steaks and the heavy whipping cream to the pan and cook it them for about 5 more minutes until the sauce has started to reduce and the pork steaks are cooked through to at least 145 F. The sauce will continue to thicken upon standing. enjoy!