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.
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