4 pork chops
1 tsp. salt
Pepper
Butter for frying
1 c. whipping cream
1 fat crushed garlic clove
1 tbsp. Dijon mustard (or more to taste)
2-3 tbsp. fresh parsley, chopped

Use a meat hammer to flatten the pork chops a little, then push them together again. Sprinkle with salt and pepper. Let the butter heat in the pan, brown the chops on both sides. Cook them on low for 3 to 4 minutes on each side. Put the chops on a serving plate and keep them warm. Add the whipping cream, garlic and mustard to the pan and let the sauce boil for a few minutes. Add parsley, pour the sauce over the meat and serve.