Optional prep work: Trim any excess fat from the sides of the pork cutlets. Use a meat mallet to tenderize them a bit as you would a schnitzel (cover with plastic wrap).

Mix the flour, salt and pepper on a plate. Dredge the cutlets in the mixture and shake off excess. Set aside.

Heat a heavy bottomed pan such as cast iron skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. Sear 3 or 4 thin pork chops at a time, for just over 1 minute per side until they just begin to turn golden. Remove from pan. Repeat with the rest of the olive oil, butter and chops.

Lower the heat to medium and to the same pan add the cream, mustard and honey. Whisk until combined and bring to simmer. Add the seared pork chops to the sauce and cover the skillet partially with a suitable lid or simply a round baking sheet that fits. Simmer for 5-6 minutes to cook the pork chops through. Garnish with fresh thyme or dill and serve.