Heat olive oil in a large skillet over medium-high heat. Sear boneless chops until golden brown on both sides (about 1-2 minutes per side). Transfer the browned chops to a plate.
1 tbsp olive oil
Add butter to the skillet and melt. Sauté onions for 3 minutes, until softened. Add mushrooms, dried herbs, and garlic, and cook for another 3 minutes.
Deglaze the pan with white wine, scraping up any browned bits. Gradually add the cornstarch to the pan and stir. Pour in chicken broth and bring to a simmer until the sauce thickens (about 5 minutes).
2 tbsp cornstarch, 1/2 cup chicken stock, 1/4 cup white wine
Reduce the heat and stir in heavy cream and the mozzarella cheese. Season to taste with salt and ground black pepper. Return the pork chops to the pan in a single layer and spoon the sauce over them. Simmer the pork chops in the stroganoff sauce until the internal temperature reaches 145°F (63C).
1/2 cup heavy cream, 1/2 cup cheddar
Notes
Storage: Let the casserole cool completely, transfer it to an airtight container, and store the leftovers in the refrigerator for up to 3 days. To freeze the creamy casserole, cool it first and transfer it to a freezer-safe container. To reheat, thaw overnight in the refrigerator and bake in a preheated oven at 350°F (175°C) until heated through. Be aware that freezing and reheating may affect the texture of the creamy sauce slightly. Add extra stock if the sauce is too thick.