Mix in orange rind, sage, stock, salt and pepper and spread mixture in a shallow baking dish.
Arrange chops on top of the vegetables and cover with kitchen foil.
Bake in oven for about 40 minutes then take from the oven and remove the chops. Stir in the cream and mustard, replace the chops. Raise the temperature to 200 degrees C and put the dish back in the oven uncovered for another 30 minutes.