Combine thyme, rosemary and salt and pepper to taste. Coat both sides of the pork chops with the seasoning and set aside for 30 minutes.
Heat 2 tablespoons olive oil in large skillet until medium-hot. Place pork chops in pan. Cook each side for 4 minutes until golden brown. Turn the heat off and cover. Let rest for 10 minutes.
While chops are cooking, add 1 tablespoon olive oil to a small non-stick skillet and begin sautéing mushrooms. Sprinkle with salt and pepper, and add the garlic. When mushrooms begin to wilt, add wine.
Remove chops to serving platter, cover to keep warm. Add mushrooms and liquid to the pork chop pan and turn heat to medium-high. Stir up any brown bits from the bottom of the pan. Allow mushrooms to finish cooking.
Add heavy cream, and simmer until reduced by half. Pour sauce over chops. Serve immediately.
Notes
SERVING SUGGESTION: Steamed asparagus and faux-tay-toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture).GLUTEN FREE: Make sure white wine (or chicken broth) is gluten-free.NUTRITION: 467 Calories; 36g Fat (71.0% calories from fat); 26g Protein; 7g Carbohydrate; 2g Dietary Fiber; 114mg Cholesterol; 76mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 5 Fat.