Preheat oven to 375. Next, preheat a stainless steel skillet over medium-high heat, meanwhile rinse your chops with cold water and pat dry with clean paper towels. Once dry, season both sides liberally with kosher salt and freshly ground black pepper.
Add 2 tsp. olive oil to your skillet. Once the oil shimmers, add your chops. Your pan should be VERY hot. Cook for 4 minutes and then turn over and cook for another 4 minutes. If the pork chop will not release from the skillet, it isn't ready to be turned. Sear it until it releases willingly. Your chops should be well browned.
Transfer chops to a an oven safe dish and cook in the oven until a thermometer inserted into the middle of the chop reads 155 degrees and juices run clear. Let the chops rest on a cutting board with a piece of foil tented over them.
Meanwhile- deglaze the pan you seared the chops in with the chicken stock making sure to scrape up all those tasty bits at the bottom of the pan and lower heat to medium low. Let the stock reduce slightly.
Add 1-2 TB. of mustard (depends on how mustard-y you want your sauce to taste) and whisk to incorporate the mustard into the stock. Add some salt and pepper to taste. Let the the mixture reduce slightly.
Add 1/2 cup of heavy cream and whisk to combine. Lower heat to lowest setting and cook until the sauce reduces and thickens slightly. Pour in any meat juices found in the baking dish, stir and adjust seasonings if needed.
Plate your chops and spoon over your mustard cream pan sauce and enjoy!