Instructions: Melt the butter over med-high heat in a large skillet. Salt and pepper the chops and coat them on both sides with the mustard. Place the chops in the skillet and brown quickly on each side. Dont worry if some of the mustard stays in the skillet. When the chops are browned turn down the heat and continue cooking till they are done. Remove chops from the skillet and keep warm. With the heat still low, add the cream to the skillet and use a spatula to scrape up the browned bits and mustard from the bottom of the pan. Keep stirring the cream till it is golden in color and thickened slightly. Serve the sauce on the chops.

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