Take the pork chops out of the fridge 15-30 minutes prior to starting the recipe if possible. Season the pork generously with salt & pepper on both sides.
In a deep skillet, add the olive oil and 1 tablespoon of the butter over medium-high heat. Let the pan heat up for a few minutes, and once it’s hot, cook the pork chops for 3-5 minutes/side or until lightly browned (3 minutes for thinner chops and 5 minutes for pork chops up to 1″ thick). Once the pork chops are done searing, transfer them to a plate.
Add the mushrooms to the buttery juices in the pan and cook for 3-4 minutes over medium heat. Scrape up any bits leftover from the chops.
When mushrooms are brown, add 1 tbsp butter and onions. Lightly season with salt and pepper. Cook 3-4 minutes until onions are tender.
Add minced garlic and saute for 30 seconds, stirring frequently. Add flour and stir vigorously for 30 seconds.
Add the chicken broth, heavy cream, Dijon mustard, and season with salt and pepper to taste. Simmer 2 minutes, or until cream begins to thicken. Add pork chops back to the skillet and cover with the mushroom sauce.
Reduce heat to low and simmer 5-8 minutes, allowing the pork chops to become tender and the flavors of the mushroom sauce to penetrate into the pork chops. Garnish if desired and serve.
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