Season pork chops with salt and pepper, then sear them in a hot skillet with the oil and butter for 2-3 minutes per side. Set aside.
Add another tablespoon of oil to skillet and sauté shallots until softened. Add 1/2 cup of the wine and bring to a boil, scraping the brown bits from the bottom of the pan. Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through, about 10 to 15 minutes.
Remove the chops to a warm platter; cover with foil to keep warm.
Turn the heat to high, and add the remaining half cup of wine
and boil the pan juices, reducing the liquid by half, about 3 minutes. Add cream and boil 3 minutes more, until sauce reduces and thickens, and scraping the pan with a wooden spoon. Remove from the heat and whisk in mustard and parsley. If you want, add more mustard to taste.
Pour sauce over pork chops to serve.
Notes
For a low fat version, use non-fat milk or milk alternative. Whisk in a mixture of 2 tsp cornstarch + 2 tsp cold water, to sauce to help thicken.