Season pork chops with salt and pepper. Melt one tablespoon of butter over medium heat in a medium to large non-stick frying pan.

Cook pork chops 2-4 minutes per side, turning only once. (Cooking times might vary a little - be careful not to cook them dry) Transfer pork chops to platter and cover to keep warm, reserving drippings in pan.

Add shallot. Saute in drippings for about 30 seconds, then add chicken broth and wine. Bring to a very gentle boil and reduce liquid to a 1/4 cup. You can reduce it a little more if you are making it for two and like an especially creamy sauce, but don't reduce to less than 2 tablespoons.

Add heavy cream; stir in completely with a wooden spoon. Add remaining butter, one tablespoon at a time, melting each tablespoon completely before adding the next.

Place one pork chop on each person's plate & top generously with sauce. If you have extra sauce it tastes great on baked potatoes (with all the fixings, of course).