Pour flour on a plate and season with salt and pepper. Dredge the pork chops in the flour shaking off any excess.
In a large skillet heat oil over medium-high heat. Sear the pork chops in the oil on both sides and remove to a clean plate. Work in batch until all are seared.
To the skillet add garlic, thyme and red pepper flakes. Stir for about 30 seconds-do not let the garlic burn. Add the wine and deglaze the pan scraping up all the brown bits in the bottom of the pan. Let reduce slightly and then add the chicken broth, heavy cream and sun dried tomatoes. Allow sauce to simmer and thicken slightly. Add the Parmesan cheese and taste for seasoning. Add the pork chops back to the sauce and allow to simmer until the chops are cooked through, about 5-7 minutes.
Notes:
* If your pork chops are thick then once you put the chops back into the cream sauce place into a 375° pre-heated oven and allow to cook through, about 15 minutes. Be very carful when pulling the skillet out of the oven-do not grab the handle once it is on the stove top. I have done that many times forgetting that the handle is hot and I have burned my hand severely.