Preheat oven to 400˚F.

Heat a large fry pan (big enough to fit the pork chops) over medium-high heat. Lay out the pork chops onto a large plate and season with 1/2 teaspoon of the salt and all the pepper. Add the olive oil to the heated fry pan. When the oil is almost smoking, carefully add the chops and allow them to brown on both sides. Remove the chops from the pan and place on a roasting rack over a roasting pan. Place the chops in the oven for about 7 or 8 minutes so they reach an internal temperature of 150˚F.

While the chops are finishing, place a large saucepan over medium-high heat and melt the butter. When the butter begins to bubble add your chanterelles and cook for 5 minutes and then add the flour and cook for 1 minute more. Add the chicken stock by pouring it slowly while whisking continuously to prevent clumping. Turn down the heat to low and cook the stock down by half to thicken the mushroom jus into a gravy. This takes about 2 or 3 minutes. Add the thyme and remove from the heat. Whisk in the créme fraiche and lemon juice and season with the remaining 1/2 teaspoon of salt.

Check the chops with a meat thermometer (in the center of the thickest chop close to bone) to determine temperatiure.

Allow the pork chops to rest for 5 minutes before serving. Present chops on a large platter and pour the chanterelle gravy over the top of each.