In a large pan, melt the butter over medium heat. Season pork chops with salt and pepper to taste and place them in a single lay on the pan, making sure the pieces do not overlap. Cook the pork chops in batches if necessary.
Sear the pork to seal in the juices by frying them for about 2 minutes on each side. Add the wine and cook until the pork chops are cooked through and have reached an internal temperature of 145 F, about 6 minutes. Remove the pork chops from the pan and allow them to rest on a paper towel lined plate.
Meanwhile, add the cream and mushrooms to the pan, and stir to combine. Increase the heat to high and simmer the sauce, stirring frequently, until it has thickened, about 5 minutes.
Plate the pork chops and top them with the sauce.
Serve immediately.
Recipe by The Little Chef at http://littlechefblog.com/amazing-pork-chops-cream-sauce/