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1
In a skillet large enough to hold the pork chops in a single layer, heat the oil over medium-high heat until it just begins to smoke.
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2
Add the chops and saute until well browned on each side, 4 to 5 minutes per side.
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3
Transfer to a platter and cover to keep warm.
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4
Discard the oil in the skillet, then wipe out the skillet with a paper towel.
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5
Set over medium heat and add the butter.
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6
When it's melted, add the shallots and garlic and saute until aromatic but not browned, about 1 minute.
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7
Remove the skillet from the heat and add the brandy; be careful here, because the brandy may ignite.
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8
Add the cream and mustard to the skillet and return the skillet to the heat, increasing the heat to high.
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9
Bring the mixture to a boil, then reduce the heat to low.
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10
Return the veal chops to the skillet, along with any accumulated juices, and simmer until the sauce has reduced enough to coat the back of a spoon and the chops are just cooked through, 4 to 5 minutes.
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11
Turn the chops in the sauce once as they cook.
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12
Remove the skillet from the heat and season the chops with lemon juice and salt and pepper.
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13
Transfer the chops to a serving platter, spoon sauce over them, and serve immediately, sprinkled with the chopped fresh herbs.
