Heat the oven to 400 F (200 C).

Pat the pork chops with paper towels to dry and season all over with salt and pepper.

Heat the vegetable oil in an oven-safe skillet over medium-high heat. When the oil is hot and shimmering, add the pork chops. Sear the chops for 4 minutes on one side.

Flip the chops over and transfer the pan to the preheated oven. Roast the chops for 6 to 7 minutes or until they register 145 F on an instant-read thermometer inserted into the center of a chop.

Remove the chops from the oven and transfer to a platter; tent with foil.

Pour off any excess drippings, add the butter, and place the pan over medium heat. Add the shallots and cook for 2 minutes or until the shallots have softened.

Add the wine to the skillet and increase the heat to medium-high. Cook, scraping up any browned bits, for a minute or two, until the wine has almost all evaporated.

Add the chicken stock, cream, and Dijon mustard and cook for 2 minutes longer or until slightly thickened. Taste and adjust the seasonings.

Add the parsley and pour the sauce over the chops. Serve immediately.