Pork Chops with Creamy Mushroom Sauce

1. Season Chops with salt and pepper. 2. Heat 1 tablespoon EVOO in a cast iron skillet over medium heat. Add 2 chops and cook turning once. Repeat with the remaining chops. 3. Add the remaining 1 tablespoon of EVOO and add the shallots and mushrooms; cook, stirring frequently until the mushrooms are browned. 2 to 4 minutes. 4. Deglaze the pan with the wine and salt. Cook until the liquid is mostly evaporated, 1 to 3 minutes. 5. Stir in the half and half and herbs. Cook until bubbling about 1 minute: Serve the chops with the sauce.