In large skillet, melt butter and oil over medium heat. Add chops to pan, brown on both sides. Remove chops to platter. Add mushrooms to skillet and saute lightly. Add broth and chives to skillet, bring to boil. Add chops. Cover, reduce heat. Simmer until chops are tender, 35-40 minutes. Remove chops to warm platter, keep warm.

Skim, discard fat from cooking liquid. Add cream and mustard. Bring to boil, stirring constantly. Cook until reduced and slightly thickened, salt and pepper to taste. Pour sauce over chops and serve.

Great with buttered noodles sprinkled with chives.

Submitted by: Sherry Monfils