Season pork chops with salt and pepper on both sides. Heat a large skillet over medium-high heat and add the olive oil to the pan.
Once pan is hot, sear the pork chops on both sides, until browned and cooked through (145 degrees F). Remove pork chops from pan to a plate and set aside.
To the skillet add in the honey, whole grain mustard and garlic and whisk until combined and bubbly. Add in the heavy cream and milk and whisk, bringing to a simmer. Season with salt and pepper to taste.
Combine the cornstarch and 1 tbsp water in a small dish and whisk into the sauce, allowing it to thicken. Return pork chops to the thickened sauce and garnish with the freshly chopped parsley. Enjoy!