In a large non-stick skillet over medium-high heat, brown half of the cutlets at a time in half of the butter. Set aside on a plate and keep warm.
In the same skillet, soften the shallot for 1 minute. Deglaze with the broth. Add the mustard and simmer for 2 minutes. Add the cream and let reduce until the sauce has thickened slightly. Add the pork cutlets and continue cooking for 30 seconds, coating the meat with the sauce.
Serve with mashed potatoes or a vegetable of your choice.