Pat chops dry; season with salt and pepper. Melt butter with oil in a large, heavy skillet over medium-high heat. When bubbling stops, add chops and cook until browned, about 5 minutes on each side. Remove, place on a plate and cover with foil.
Pour off all but 1 Tbsp. fat from skillet. Add onion and curry powder. Cook, stirring often, until onion is slightly softened, 2 to 5 minutes. Pour in broth and cream. Increase heat to high and bring to a boil.
Return chops to skillet and cook until liquid is reduced by half and pork chops are cooked through, 10 to 12 minutes.