Let pork chops sit out while you get the garlic and shallots minced for the sauce. Place an oven-safe meat thermometer in the center of one of your chops.
Salt and pepper the pork generously.
Preheat oven to 375 degrees.
Bring an oiled cast iron skillet to high heat. Sear the pork chops for about 2 minutes per side and then place into the oven. Set your thermometer to alarm at 135 degrees.
Meanwhile make your sauce -
In a small saucepan melt butter over medium heat. Add garlic and shallot and saute until translucent.
Next add brandy (turn off the heat briefly), mustard, cream, thyme, and bay leaf.
Simmer to cook off the alcohol and until the sauce reduces slightly.
Finally, stir in the lemon juice.
Taste and season with salt, pepper, and just a little sugar as needed.
Remove the pork from the oven when it reaches 135 degrees. Immediately remove from the cast iron skillet and allow to rest for 10 minutes on a cutting board.
Serve with sauce spooned over the pork chop and garnished with parsley.