Rub the pork chops with the thyme, rosemary, oregano, and sea salt.

In a large skillet over medium-high heat, melt the butter.

Add the pork chops and cook for 4 minutes on each side.

Remove the pork chops from the skillet and keep warm.

Reduce the heat to medium low. Add the garlic and cook for 1 minute, or until fragrant. Stir in the leeks and cook for 6 minutes, or until tender. Add the cream, bring to a simmer, and cook for 2 minutes. Whisk in the cheese.

Season to taste with sea salt and black pepper.

Return the pork chops to the skillet and spoon the leek sauce over them. Cook for 2 minutes, or until heated through.