Preheat the oven to 400 F. Line a rimmed baking sheet with foil.

Sprinkle the chops lightly with kosher salt and freshly ground black pepper.

Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the pork chops; cook for about 4 minutes on each side, or until browned. Transfer the meat to the prepared baking sheet roast for about 10 minutes, or until the chops read the minimum safe temperature (per USDA) of 145 F.

Pour off excess drippings. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped shallot and cook for about 3 minutes, or until softened. Add the vinegar and cook just until the liquid has nearly evaporated. Add the chicken stock and continue to cook for about 2 minutes, or until reduced by half.

Add the cream to the stock mixture and cook for 2 minutes. Add the mustard and chopped parsley or chives; stir to blend. Taste and adjust the seasonings.

Arrange the pork chops on plates and spoon some of the sauce over each serving.