In a large skillet, heat the oil over medium-high. Sprinkle pork chops with ½ teaspoon of the divided salt and add the meat to the skillet. Cook the meat about 3 minutes per side until well browned. Remove the pork chops from the pan and set aside.
Add the thawed onions and the carrots to the skillet and stir often until lightly browned, about 3 minutes. Add the flour to the pan and quickly stir the mixture about 30 seconds. Next add the chicken stock, peas and mustard, bringing the mixture to a boil. Cover the skillet, reduce the heat to medium and simmer 5 minutes.
Place the pork chops back in the skillet. Sprinkle the meat with the other ½ teaspoon of salt and the pepper. Cover the pan and cook the sauce about 2 to 3 minutes until the sauce is slightly thickened and the pork and carrots are tender.
Remove the pork chops and veggies from the pan and sprinkle with butter and parsley before serving.