In a medium sized skillet over medium high heat add the olive oil. Salt and pepper the pork chops and add to the sauce pan. Cook on each side for 4-5 minutes on each side until cooked through and golden. Remove and set aside on a plate.
Add the mushrooms and sauté for 2-3 minutes or until tender. Set aside on plate with pork chops.
Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
Add the pork chops and mushrooms back to the skillet and let simmer for a couple of minutes. Serve over mashed potatoes if desired.