Pan sear the pork chops with some butter. Remove and set aside.
Make the roux with flour and some butter EQUAL amount.
In the same pan fry the shallots and garlic. When fragrant add in the wine and boil down to half.
Then add in the chicken stock and mustard seeds. Boil down to half.
Add in your prepared roux to thickens before adding in fresh cream.
Season to taste and serve immediately.