Heat butter and oil over medium-high heat in a skillet. Season pork chops with salt, pepper, and paprika and add them to the skillet.Cook for about 4 minutes per side.
Remove pork chops from skillet. If needed, add a little more oil to the skillet.Add shallot and cook over medium heat until softened.
Add chicken broth and Creole seasoning. Simmer until the chicken broth is reduced by almost half.
Add cream and mustard and mix in. Bring to a gentle simmer.
Return pork chops to skillet and continue to cook until pork is cooked through and sauce is thickened some.
Check for seasoning and add salt and pepper to taste.Sprinkle with parlsey.
Notes
You can use either boneless or bone-in pork chops. Look for thicker cut pork chops. Thin pork chops tend to cook too quickly and dry out.You can substitute 1/3 cup of finely diced onion for the shallot.