Over medium heat, in a large stainless or non-stick skillet, add 1 T butter, 1 T olive oil, leeks and apples. Cook approx. 2 min, until softened, tossing often. Add thyme and a pinch of salt and pepper, cooking 1 min more. Remove from pan and set aside. Lay pork chops on sturdy work surface in single layer and cover with plastic wrap. Using a meat mallet or a small, heavy, flat-bottomed pan, pound pork chops evenly until 1/4” thick. Season well with salt and pepper on both sides, then dust evenly with flour, shaking off excess. Add 1 T butter and 1 T olive oil to pan. When butter is melted and bubbling, add chops to pan. Cook until golden brown, 3 min per side. Transfer to serving plates, leaving any juices in pan. Immediately add cream, mustard and a pinch of salt and pepper to pan. Simmer until thickened and reduced slightly, approx. 1 min. Top pork with sauce, then sautéed apples and leeks.