Season the pork: Pat the pork chops dry. Season on both sides with salt, pepper, and a light sprinkle of garlic powder or smoked paprika if using. Let them sit at room temperature for 15–20 minutes while you prep the sauce ingredients.

Preheat the pan: Heat a large skillet over medium-high. Add a swirl of oil. When the oil shimmers, you’re ready to sear.

Sear the chops: Lay the chops in the pan without crowding. Sear 3–4 minutes per side until deeply browned. If they’re thick, stand them on the fat cap for a minute to render. Transfer to a plate to rest; tent loosely with foil.

Sauté aromatics: Lower heat to medium. Add butter to the pan. Sauté minced shallot or garlic for 30–60 seconds until fragrant, scraping up browned bits with a wooden spoon.

Deglaze: Pour in the white wine or broth. Simmer 2–3 minutes to reduce by about half. This concentrates flavor and loosens up the fond (those tasty brown bits).

Add mustards: Whisk in Dijon mustard and whole-grain mustard (if using). Simmer 1 minute until smooth and slightly thickened.

Finish with cream: Stir in cream or crème fraîche. Add thyme or a pinch of tarragon. Simmer another minute. Taste and adjust with salt and pepper. For brightness, add a small squeeze of lemon. If the sauce gets too thick, thin with a splash of stock.

Return the chops: Nestle the chops back into the sauce and reduce heat to low. Warm for 2–3 minutes until the chops reach 145°F internal temperature. Don’t overcook.

Rest and serve: Let the chops rest off heat for 5 minutes. Spoon sauce over the top. Garnish with chopped parsley or chives. Serve with mashed potatoes, roasted asparagus, or a simple green salad.