Heat the same skillet over medium-high heat; add a bit more butter if needed.
Add the shallots & peppercorns then cook, stirring often, for 2 minutes.
Add the garlic and cook, stirring constantly, for 30 seconds.
Add the wine and cook, stirring often, until mostly evaporated, about 2 minutes.
Add 1 cup of chicken broth and the thyme sprigs and bring to a simmer. Reduce the heat and simmer for 5 minutes.
Add the cream and mix well.
To thicken gravy, combine the reserved chicken broth with the corn starch; mix until thoroughly combined then add to the simmering sauce and stir well.
Taste and season with sea salt and freshly cracked pepper, if needed.
Nestle the chops & their juices back in the sauce until heated through.
Serve and enjoy!