Instructions

1. Generously season both sides of the pork chops with salt and black pepper, ensuring an even coating for maximum flavor.
2. In a large skillet, melt the unsalted butter over medium-high heat until it becomes bubbly and foamy.
3. Carefully add the pork chops to the skillet and sear them for about 4-5 minutes on each side, or until they are beautifully browned and cooked through, reaching an internal temperature of 145°F (63°C).
4. Once the pork chops are cooked, remove them from the skillet and transfer to a plate, covering them with foil to keep warm.
5. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute, stirring constantly until fragrant but not browned.
6. Lower the heat to low and stir in the Dijon mustard, followed by the heavy cream, mixing well to combine the flavors.
7. Allow the sauce to simmer for 2-3 minutes, stirring occasionally, until it thickens slightly and becomes creamy.
8. Return the pork chops to the skillet, turning them to coat evenly with the Dijon mustard sauce. Cook for an additional 2 minutes, ensuring the pork chops are heated through.
9. Garnish the dish with freshly chopped parsley before serving. Serve hot with your choice of sides, such as buttery mashed potatoes or a crisp green salad.