Pour the cream in a large saucepan and place it over medium heat until simmering. Then add the piccalilli pickles.
Cover the saucepan, turn the heat low and let the sauce simmer until it is time to plate up. In the meantime season the pork chops on both sides with a good dash of pepper and salt.
Add the butter to a large non-stick pan and place it over medium-high heat until melted. Once the butter starts to foam, add the seasoned pork chops.
Bake the pork chops for 2 to 3 minutes until they are nicely brown on one side. Then turn them over and bake them on the other uncooked side.
When that is done, turn the heat off and let the pork chops rest in the hot pan for another 2 minutes until cooked through. Then place the browned pork chops onto warm plates and top with the warm pickles cream sauce. Finish with some freshly chopped parsley and freshly ground black pepper. Serve immediately.