Preheat the oven to 400ºF. Pat the pork dry and season all over with salt and pepper.

Heat the neutral cooking oil in a large skillet over medium-high heat. Add the pork chops and cook without moving for 3-4 minutes until very well-browned. Flip and brown an additional 2-4 minutes. Transfer to a plate.

Melt the butter into the same skillet over medium heat. Add the onion and sliced mushrooms and cook for 5-7 minutes until the mushrooms begin to brown.

Add the roasted garlic and cook for 1 minute until fragrant. Season with salt, pepper, thyme, and crushed red pepper.

Pour the white wine into the skillet and scrape up any browned bits stuck to the bottom. Bring to a boil. Add the chicken stock and cherry tomatoes. Turn off the heat.

Place the pork chops on top and transfer to the oven. Bake for 10-15 minutes until an internal temperature of 140ºF is reached. Transfer to the broiler for 1-2 minutes until the tops of the pork chops crisp up again.

Transfer the pork to a plate to rest and return the skillet to the stove.

Bring the skillet back to a boil and add the parsley and peas. Cook for 4-5 minutes until the peas are bright green. Taste and season again with salt and pepper. Turn off the heat.