Heat a large frying pan and add two tablespoons of butter. Give the garlic cloves a hard whack with the side of a chef’s knife to break them open, but do not peel them. Add the garlic cloves, thyme and mushrooms to the pan and fry until the mushrooms start to brown. Remove and set aside. Add a bit more butter to the pan, lightly salt the pork chops and fry until cooked. (NB: you want high heat here as the chops need to lightly caramelize during cooking.) Remove pork chops and cover with foil to keep warm.
Add the flour to the same pan and stir until it disappears in the fat. Now add the cider and stir well to lift off all those wonderful brown bits from the bottom of the pan. Add the cream and boil for a few minutes so the flour cooks out and starts thickening the cream sauce. Taste and add salt and pepper. (You want to be generous here, remember that salt is the magic ingredient that really brings out flavour. I also like a peppery bite, so I added a whole teaspoon.)
Add the mushrooms to the cream sauce along with any juices that collected during standing. Also add any meat juices to the sauce. Stir through and spoon over pork chops. Dig in.