Heat a large skillet over medium high heat with the olive oil. Season your pork chops with salt and pepper. Sear the pork chops in the skillet for 2 minutes per side, or until browned and caramelized.
Transfer the pork chops to a cookie sheet and bake for 8 to 10 minutes. Remove from oven and loosely cover with foil and allow to rest for 15 minutes.
In same skillet as the pork chops, add the 2 Tbsp unsalted butter and the mushrooms and onions. Cook over medium heat for 5-6 minutes until the onions are soft and both are beginning to brown.
Add garlic and cook for 2-3 more minutes. Remove mushroom mixture to a bowl and keep warm.
Again in the same pan, melt the 1/4 cup butter. Add the flour and stir until slightly browned, about 1-2 minutes.
Gradually whisk in beef broth and cook while whisking constantly until thickened, approximately 1-2 minutes.
Add Greek yogurt and season with salt and pepper. Add the mushroom mixture to the gravy and bring to serving temperature.