Preheat oven to 400°F. Line a baking sheet with tin foil.

In a large pan, heat the olive oil over medium-high heat. Sear the pork chops for a couple of minutes (about 3-4 minutes) on each side until nicely browned. Transfer the pork chops to the foil-lined baking sheet and roast them in the oven for 6-7 minutes, or until the internal temperature of the chops is 145 degrees. Cover the chops with foil and let them rest for a few minutes.

While the chops are in the oven, prepare the sauce. Over medium heat, using the same pan that the chops were seared, cook the chopped shallots for a couple of minutes. Add the white wine and scrape up all the browned bits off the bottom of the pan.

Add the cream and mustard to the shallots. Whisk everything together until the mustard and cream are well combined. Add the herbs and bring the sauce to a strong simmer for a couple of minutes until it starts to thicken. Add a pinch or two of salt, to taste.

Serve the sauce with the pork chops and enjoy!