Salt and pepper pork chops, fry at medium high heat for about 5-7 minutes per side, or until internal temperature of meat reaches 145°. If pork chops are quite thick, I usually pan fry to get nice brown sear on both sides then transfer to a baking dish to finish cooking in the oven at 350° (uncovered).
Remove pork chops from skillet, transfer to baking dish and keep warm in the oven while you prepare sauce.
Add sliced mushrooms to pan and cook until golden brown (if needed add more lard or butter to skillet).
When mushrooms are almost done, add shallots and garlic and cook for an additional few minutes.
Add brandy to deglaze skillet.
Stir in heavy cream and cook until sauce has thickened slightly.
Gradually add chicken stock until sauce gets to desired consistency.
Season with salt and pepper.
Add pork chops back to the skillet.
Garnish with chopped chives and serve with your favorite side dish.