Season the chops lightly with salt and pepper. Dredge chops in the flour and shake off the excess.
Heat butter and oil in a large skillet over medium heat. When it starts to sizzle, add the pork chops and cook until golden on one side (about 3-4 minutes), then flip and cook until golden on other side. (Pork will be 90% cooked). Remove pork to a plate and cover with foil to rest. Do not clean pan.
Pour off all but 1 Tbsp fat in skillet. Still over medium heat, add the wine and scrape up the browned bits from the bottom of the pan. Increase heat to medium high and simmer the wine until reduced to about 2-3 Tbsp, around 2-3 minutes. Stir in the cream, chicken broth and mustard and simmer until it is reduced to a saucy consistency, about 5 minutes.
Return the pork and their juices to the pan, turn to coat with the sauce, and simmer in sauce until pork is finshed cooking, 2-3 minutes. Taste to see if any more salt or pepper is needed in sauce.
Serve pork on plate with sauce spooned on top.
Enjoy!