Sprinkle chops with salt and pepper. Warm oil and butter in a large skillet over mediumhigh heat until butter foams. Cook chops until browned on both sides, 1 1/2 to 2 minutes per side. Transfer to a plate and tent with foil to keep warm.
Pour fat from pan. Add broth and bring to a boil, scraping bottom of pan with a wooden spoon to remove any browned bits. Stir in mustard, cream and any accumulated juices from chops and cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Return chops to pan, turn to coat in sauce, and serve.