Peel garlic and onion, finely cut.
Heat the frying pan, add butter. Brown the onion and garlic until a nutty smell appears. Then add mustard, white wine and chicken broth. Pour the cream when the liquid evaporates in half. Simmer over medium heat for a few minutes.
Wash the herbs under running water, finely chop. Then add to the sauce, simmer for 8 minutes.
Brush the chops with olive oil, then season with your favorite spices.
Heat the grill pan, fry the pork chops on both sides for about 20 minutes. Brown the steaks over high hear for about 5 minutes. Then reduce heat to medium, cook for about 6 minutes.
Serve the grilled chops with mustard sauce.
Before placing the pork on a wire rack or in a frying pan, let it rest for half an hour. The meat will fry more evenly.
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