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Pat pork chops dry with paper towels & generously sprinkle both sides with salt & pepper. Rub into the meat.
Place a cast-iron skillet or heavy-bottom pan over high heat. Once smoking hot, drizzle in a dash of oil & place in the pork 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 side. Flip the chops over & fry for 2mins until they begin to pick up colour on the other side.
Add butter, garlic (2 whole cloves), thyme & rosemary. Baste the chops for another 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 and sear the fat on the pan.
Once the fat caramelizes (1-2mins) place the pork chops to one side and lower the heat to medium. Fry the shallots in the leftover fat/butter for a couple of mins until soft/golden, then add in the diced garlic & fry for another 30 secs until just beginning to pick up colour.
Add wine & simmer to reduce for a few mins, until most 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!