DRY THE CHOPS WITH PAPER TOWELS. SALT AND PEPPER.
HEAT A CAST IRON PAN ON A MEDIUM FLAME FOR 2 MINUTES.
ADD A SPLASH OF VEGETABLE OIL TO THE PAN. BROWN THE CHOPS FOR ABOUT THREE MINUTES ON EACH SIDE OR UNTIL THE FIRST DROPLETS OF BLOOD APPEAR ON THE SURFACE OF THE MEAT.
MEANWHILE, TRIM AND MINCE THE GREEN ONIONS. TRIM AND SLICE GARLIC CLOVES THINLY.
WHEN THE CHOPS ARE DONE, REMOVE TO A PLATE.
ADD 2 TBSPS OF BUTTER TO THE PAN, REDUCE THE HEAT TO LOW AND ADD ONIONS AND GARLIC. COOK FOR A MINUTE, STIRRING WITH A WOODEN SPOON TILL THEY'RE TRANSLUCENT BUT NOT BROWNED.
POUR IN THE WHITE WINE AND RAISE THE HEAT. "DEGLAZE' THE PAN BY SCRAPING UP THE BROWNED BITS WITH YOUR WOODEN SPOON.
WHEN THE WINE HAS REDUCED TO ABOUT 1/4 CUP, ADD THE MUSTARD AND CRÉME FRAÎCHE.
CONTINUE TO STIR AND REDUCE THE SAUCE TILL IT IS CREAMY.
REDUCE THE HEAT TO A SIMMER. RETURN THE CHOPS TO THE PAN AND BASTE FOR A MINUTE OR TWO.
SERVES 4