2 1 inch pork chops, bone in
1 tsp olive oil
kosher salt and ground pepper, to taste
1/2 cup dry white wine
3 tbsp unsalted butter at room temperature, cut into pieces
1 1/2 tsp Dijon mustard
Preheat oven to 400F and place rack in middle of oven.
Pat pork chops dry with a paper towel and rub with oil. Season with salt and pepper to taste.
Heat a large cast iron skillet on medium high heat until hot. Place chops in pan and cook undisturbed for about 3 minutes or until golden brown on bottom. Flip chops and place in oven. Bake until golden on other side and reaches 145F, about 10 minutes or so. Remove from pan and loosely cover with foil.
Pour off excess oil and add the wine and place pan on medium high heat. Cook and scrape up browned bits until reduced by half, about 3 minutes. Remove from heat.
Whisk in butter 1 piece at a time and allow to melt. Add until all butter is added and sauce has thickened. Whisk in parsley and mustard and adjust seasonings. Drizzle sauce on pork and serve.