Rinse pork chops and pat dry with a paper towel. Season pork chops on both sides with salt and pepper. Heat olive oil in a large skillet over medium high heat. Add pork chops and cook for 4 minutes on each side until nicely browned. Remove and transfer to a plate.
Reduce heat to medium, and melt butter in skillet. Add onions, celery and carrots and cook, stirring occasionally, until tender, about 8 minutes. Stir in the garlic and thyme and continue to cook for 2 minutes.
Add the flour, stirring to combine. Cook for 2 minutes. Slowly add the wine, chicken broth, salt and pepper and bring to a simmer, scraping any brown bits from the bottom of the pan until sauce thickens.
Reduce heat to low and add the pork chops along with any juices into the skillet. Cover and simmer until pork chops are slightly pink inside with an internal temperature of 145 degrees, about 3-4 more minutes. Remove from heat .Place chops on a serving plate. Pour gravy over pork and serve immediately.