Combine the first five ingredients for the marinade in a large plastic ziploc bag. Add the pork chops and marinade for at least two hours up to overnight.
Add the butter and one tablespoon of olive oil to a cast iron skillet. Cook the pork chops on medium high heat for 4 minutes each side. Remove, cover and keep warm.
Add the remaining tablespoon of olive oil. Loosen the brown bits on the bottom of the pan, add the mushrooms and onions and cook until golden brown. Lower the heat to medium low and add the garlic. Cook for another minute or two. Add the brandy and reduce by half. Add the cream, dried thyme, Dijon mustard and cayenne pepper. Allow to cook for about five minutes on low. Add the pork, ladle the sauce on top and allow to cook for another minute or two.