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Season both sides of the pork chops with salt and pepper.
Heat a large skillet (or fry pan with tall sides) over medium-high heat. Once hot, add the pork chops and sear for 3-4 minutes until golden brown, then flip and cook an additional 2-3 minutes. Remove to a plate. The pork chops will finish cooking in the sauce.
For thicker pork chops about 1 ½-2 inches, preheat the oven to 375°F.
Reduce the heat to medium. In the same skillet you cooked the pork, add the butter and garlic, and cook until the butter is melted. Whisk in the flour and let cook for one minute.
While whisking, gradually pour in the chicken broth and then the white wine. Whisk in the heavy cream, dijon mustard, salt, and pepper. Let simmer for 1-2 minutes until slightly thickened to a gravy consistency.
Add the pork back to the skillet with the sauce. Simmer on the stove for 5-10 minutes until the internal temperature reaches 150-155°F, or to your preferred doneness. For thicker pork chops, transfer the skillet to the oven and bake for 10-15 minutes to finish cooking.
Serve over mashed potatoes with crusty bread on the side!