This was tasty! Served with melting potatoes and broccoli. There were no leftovers. I used bacon grease instead of oil and recommend searing chops on medium-high. Make sure you lower the temp before adding the cream. I used half and half instead of heavy cream just to reduce calories a bit. For the sauce, since there were no measurements, I used 1 tbsp of butter, 2 cloves of garlic, 1/2 cup chicken stock and 1/2 cup half and half and 2 tbsp Dijon mustard and it worked out nicely. This was for 4 boneless chops. My chops were about an inch thick so I seared them for 3 minutes on each side and did about 15 minutes in the oven so they were cooked through. I still recommend using a thermometer as I can't stand overcooked meat.
