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Pat pork chops dry; generously sprinkle both sides with salt & pepper. Rub into the meat.
Place a cast-iron skillet/heavy-bottom pan over high heat. Once smoking hot, add a dash of oil & place in the chops. Leave to fry for 3-5mins, or until deep golden/lightly charred. You should start to see blood/moisture just starting to rise to the top. Flip & fry for 2 mins until they begin to pick up color on the other side.
Add butter, garlic (2 whole cloves), thyme & rosemary. Baste the chops for a couple of mins. Place garlic, rosemary & thyme on top of one of the chops, place the other chop on top so the fats align then sandwich together with your tongs & sear the fat on the pan.
Once the fat caramelizes (1-2 mins) place the chops to one side & lower heat to medium. Fry shallots in leftover fat for a couple of mins until soft/golden, then fry the diced garlic for 30 secs until just beginning to pick up colour.
Add wine & simmer to reduce for a few mins until mostly evaporated, deglazing the pan with your wooden spoon as you go. Stir in stock, cream & mustard and simmer until it starts to thicken. Season to taste, then serve pork chops with sauce spooned over!