Creamy and delicious.
Season chops with salt and pepper.
Preheat a non-stick fry pan to medium heat, add Tarragon Olive Oil and cook pork chops until browned, about 4 minutes per side.
Remove chops from pan and add Butter Olive Oil, sliced apples and Dijon mustard. Stir and cook until apples begin to soften, about 2 minutes.
Add chicken stock to pan and stir, scraping up all browned bits from the bottom of the pan.
Add whipping cream and boil until sauce begins to thicken.
Return chops to pan, cover and reduce heat, allowing pork chops to simmer about 10 minutes.
Serve warm with apples and cream spooned over top.