- Dry and season pork chops with salt and pepper.
- In a large nonstick skillet coated with oil brown chops. Remove and keep warm.
- Add the onion and cook until tender and golden brown. Sauté garlic, seeds, and mustard, and cook for about 1 minute.
- Incorporate the wine and let it boil until reduce halfway.
- Pour chicken stock and let it boil for about 5 minutes.
- Place chops over mixture. Cover and cook on low 7-10 minutes longer or until meat is tender.
- Add cream to finish.