Pair this dish with a long-grain and wild-rice mix and your favorite green vegetable.
Sprinkle pork chops with ½ teaspoon salt, ½ teaspoon pepper, and rosemary. Heat oil in a large skillet and cook pork chops over medium-high heat, 5 minutes on each side. Remove from skillet and keep warm. Add whipping cream to skillet and cook over medium heat, stirring constantly, until cream is reduced to about ½ cup. Stir in mustard, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Serve over pork chops. Garnish if desired.