Season both sides of pork chops with ground paprika, salt and pepper.
Heat large oven-proof skillet on medium-high heat and then add 2 tablespoons of butter or olive oil. Sear both sides of the pork chops until golden brown and cooked through, about 2-4 minutes per side. Remove pork chops from pan and set aside.
In same skillet over medium-high add remaining butter or olive oil. Add mushrooms and cook until golden and excess mushroom liquid evaporates, about 5 minutes.
Add garlic and mustard and cook for about 1 minute until garlic becomes fragrant.
Stir in the flour, cooking and stirring to remove lumps. Slowly add the broth, whisking until incorporated.
Season with salt and pepper, to taste (the saltiness and flavors will concentrate some when it reduces down).
Reduce heat to medium, stirring often, simmer until thickened. Check for seasoning and salt again if needed.
Return pork chops to pan and cook for about 1 minute or until they are fully heated. Serve hot. Garnish if desired.
