3 tablespoons vegetable oil
4 boneless pork loin chops, about 1 inch thick
1 shallot, minced
1 tablespoon minced thyme leaves
1/4 cup dry white wine
1 cup chicken broth
1/2 cup heavy cream
1 tablespoon stone-ground mustard
1 tablespoon horseradish
Salt and pepper
Heat oven to 400F. Line a baking sheet with parchment or foil. Season pork chops with salt and pepper. In a skillet large enough to accommodate all 4 chops heat oil over medium-high. When oil is hot, sear chops until golden, 3 minutes per side. Transfer to baking sheet and bake until a thermometer inserted in the center of a chop reads 140F.
Meanwhile, make sauce. In the same skillet over medium heat, cook shallot until tender, about 2 minutes. Stir in thyme, then white wine. Scrape browned bits from the bottom of the skillet and let wine reduce by half, then add chicken broth. Simmer until reduced by half, about 6 minutes. Stir in cream and reduce again until sauce coats the back of a spoon, 3 minutes more. Stir in mustard and horseradish. Season sauce as needed with salt and pepper. To serve, slice chops and spoon sauce over.