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.
To store: Store cooked pork chops in a sealed container in the refrigerator for 2-3 days.To Freeze: Allow pork chops to cool completely. Dice or shred the pork and place it in a freezer safe bag or container. Freeze them for up to 3 months.