Prepare a plate large enough for the pork chops once they are cooked and a sheet of aluminum foil to cover. Set aside.
Combine the Kosher salt and the black pepper in a small bowl and swirl to mix.
Place a large cast iron skillet over medium-high heat. Add 1 tablespoon of olive oil and heat to shimmer.
Use your fingers to pinch the salt and pepper mix and liberally rub all sides of the chops.
I use sturdy kitchen tongs and give the edges of each chop a 1-to-2-minute sear, rotating the chop with the tongs to make sure all edges are seared and sealed. Next, lay it flat to cook for 3 to 5 minutes on each side (depending on thickness, for a 2-inchchop, I go 3 minutes) while beginning the edges of the next chop.
Cook to 135°F and remove them to the plate you set aside and immediately cover them with the sheet of foil. Pork must read 145°F before it is considered fully cooked. Covered, the chops will continue to cook under the foil while their juices redistribute.
Lower the heat and add the ham stock to the cast iron skillet. Use a spatula to scrape up the fond and browned bits from the bottom and sides. Stir in Dijon, any accumulated juices from the pork chops that has collected on the plate, and light cream and bring to a boil. Re-cover the pork chops once again.
Reduce heat and simmer uncovered, stirring frequently for 5 to 6 minutes and slightly reduced. Au jus will thicken as it reduces/cooks.
Turn the heat off and leave the au jus atop the burner undisturbed for another 5 to 6 minutes. Get a temperature reading on the pork chops again. They MUST read 145°F to be fully cooked. If the chops are not 145°F, replace the chops to the pan and cover. Heat over low for 2 to 3 minutes until they register 145°F. If however the chops are fully cooked and registering 145°F, you have the option of plating and spooning the au jus over top, or replacing into the au jus and serving coated with a ladle for spooning additional au jus.