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Preheat the oven to 400°. Season the pork chops on every aspect with salt. Brush every slash with 1 teaspoon of the mustard; generously sprinkle in all places with coarsely ground gloomy pepper.
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In a clear skillet, warmth 2 tablespoons of the olive oil till shiny. Add the pork chops and cook over moderate warmth, turning as soon as, till golden, about 6 minutes. Switch the chops to a baking sheet and roast for 12 minutes, till cooked via; protect warmth.
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Meanwhile, pour off the elephantine from the skillet. Add 1/4 cup of water and cook over excessive warmth for 1 minute, scraping up any browned bits from the backside of the pan. Pour the pan juices into a cup and wipe out the skillet.
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Heat 2 tablespoons of the olive oil within the skillet. Add all nonetheless 1 tablespoon of the shallots and cook over moderately excessive warmth till softened, 3 minutes. Add the vinegar and cook till practically evaporated, about 30 seconds. Add the wine and cook till practically evaporated, about 2 minutes. Add the cream and cook over moderately excessive warmth till moderately reduced, about 2 minutes. Add the last 4 teaspoons of mustard, the reserved pan juices and half of of the parsley. Season the sauce with salt and finely ground gloomy pepper; protect warmth.
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Heat the last 2 tablespoons of olive oil in one more clear skillet. Add the sugar snaps, mushrooms, scallions and the reserved 1 tablespoon of shallots and cook over moderately excessive warmth till the sugar snaps are crisp-soft and the mushrooms are soft and flippantly browned, about 5 minutes. Trail within the peas and the last parsley and season with salt and finely ground pepper. Pour the cream sauce onto plates and top with the pork chops. Spoon the vegetables alongside and back.