Brush chops lightly with olive oil and cook, turning occasionally, until evenly browned on both sides, about 5-6 minutes. Remove chops to serving platter; keep warm.
Add garlic to skillet; cook and stir for 30 seconds.
Reduce heat to low. Add cream, salt, coriander, cumin, cayenne and dry mustard. Cook, uncovered, until mixture thickens slightly (do not boil). Serve sauce over chops. Sprinkle with poppy seed and garnish with cilantro sprigs.