In a large, deep skillet, heat the 1 Tablespoon of oil over medium high heat.
Sprinkle both sides of the pork chops with salt and black pepper.
When the oil is hot, add the pork chops. Sear until browned, approximately 3 minutes.
Reduce heat to medium. Flip the pork chops and continue cooking until cooked all the way through, reaching the temperature of at least 145F in the middle.
Remove the pork chops. Set aside and cover.
In the same skillet, add the remaining 1 Tablespoon of oil.
When the oil is hot, add the onion and cook until just softened, approximately 2 minutes.
Add the chicken stock, mustard, honey, heavy cream, white wine, and garlic powder. Stir to scrape up any browned bits in the pan.
Simmer sauce over medium until it reduces to about 1/2 cup, approximately 5-6 minutes.
Remove the sauce from the heat. Stir in the cold butter until incorporated. Season as desired with salt and black pepper. If too thick, add additional water or stock.
Add the pork chops and any juices back to the skillet (or serve sauce separately). Serve immediately.
You can use bone in or boneless pork chops. I prefer bone in as it lends extra flavor.I like to serve these with mashed potatoes and vegetables, using the sauce as a gravy. These are also great with rice!You could add a woody herb like thyme or rosemary for additional flavor if desired. 1/2 Tablespoon dried is a good place to start, and add it when you add the mustard.If you want the honey mustard sauce on the sweet side, increase the amount of honey you add until it is to your liking.