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Pat dry pork chops with paper towels and season with salt, pepper, and paprika.
Place a large pan over med/high heat and add 2 tablespoons butter and 2 teaspoons oil . Once hot, add the pork chops and sear about 3-4 minutes per side, until golden brown.
Remove pork chops from pan, place on a plate, and cover with foil to keep warm.
In the same pan, add 1 tablespoon of butter and the sliced mushrooms. Cook stirring for about 2-4 minutes over, or until lightly golden.
Add the remaining 1 tablespoon of butter, onion, and garlic. Season with salt and pepper. Add thyme, rosemary and stir, cook the mixture for 4 minutes, or until onions are tender.
Add flour and immediately stir vigorously for 30 seconds to combine it.
Add the chicken broth, whipping cream, stir to combine. Season with salt and pepper and add the dried mustard powder.
Simmer the mixture for 2-3 minutes, or until it starts to thicken.
Add pork chops into the sauce, and spoon some of the sauce over them.
Reduce heat to low and simmer 5-8 minutes until the pork chops are tender.
Garnish with parsley and rosemary and serve.