Season pork chops with salt and pepper on both sides.

Heat a large skillet over medium-high heat and spray with nonstick cooking spray. Add pork chops and cook for 2-4 minutes on each side, until browned and just barely cooked through (don't overcook or they will be tough).

Transfer pork to a plate and cover with aluminum foil.

Add chicken broth to the skillet and scrape up any remaining browned bits from the pork.

Add cream or half & half, dijon mustard, and lemon juice.

Stir well, reduce heat to medium and simmer, uncovered for 5-6 minutes or until sauce has slightly thickened.

Spoon sauce over pork. Garnish with parsley, if desired.