Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook until browned. Remove to a plate; set aside.

Heat the remaining 2 tablespoons of olive oil in the same skillet. Place the flour on a shallow plate or dish, season with salt and pepper, and dredge each pork chop in the flour. Add to the skillet and cook until the pork chops are cooked through, flipping once, about 5-6 minutes. Remove to a plate and tent with foil.

In the same skillet, add the chicken broth. Whisk in the mustard and cook for 1 minute to combine. Add in the cooked mushrooms and stir to coat the mushrooms. Season with salt and pepper if desired.

Serve the pork chops with the mushrooms spooned over the top.