Steps:
- METHOD 1 Pat the pork chops dry with paper towels. Sprinkle salt and pepper all over them. Heat the olive oil in a large skillet over medium high heat. Stir in the butter. As soon as the butter has melted, add the pork chops to the pan and sear them, about 2-3 minutes on each side. Reduce the heat slightly if the chops brown too quickly. 2 Remove the pork chops from the pan and pour off most of the fat. Add the green onions or shallots and cook them on med high heat until softened, about 1 minute. Add 1/2 cup of the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan. Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 10 to 15 minutes. 3 Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining half cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes. Add the heavy cream and boil 3 minutes more, until sauce reduces and thickens, and scraping the pan with a wooden spoon leaves a trail. Remove from the heat and whisk in the mustard and parsley. If you want, add more mustard to taste. Place chops on a bed of sauce and serve.
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