Creamy White Wine Pork Chops

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• 4 each pork chops (see note)
  Ingredient note

  Source: 4 pork chops (see note)
• As Needed Salt
  Ingredient note

  Source seasoning: Salt & pepper (to taste)
• As Needed Black pepper
  Ingredient note

  Source seasoning: Salt & pepper (to taste)
• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 1 tablespoon butter
  Ingredient note

  Source: 1 tablespoon butter
• 2 cloves garlic (minced)
  Ingredient note

  Source: 2 cloves garlic (minced)
• 1/4 teaspoon Italian seasoning (or Herbs de Provence)
  Ingredient note

  Source: 1/4 teaspoon Italian seasoning (or Herbs de Provence)
• 1/2 cup dry white wine
  Ingredient note

  Source: 1/2 cup dry white wine
• 1/4 cup chicken broth
  Ingredient note

  Source: 1/4 cup chicken broth
• 3/4 cup heavy/whipping cream
  Ingredient note

  Source: 3/4 cup heavy/whipping cream
• 1 teaspoon cornstarch
  Ingredient note

  Source: 1 teaspoon cornstarch
• 2 tablespoons chopped fresh parsley
  Ingredient note

  Source: 1-2 tablespoons chopped fresh parsley; upper source range endpoint used for shopping.

1. Pat your pork chops dry and season them generously with salt & pepper.
2. Add the oil and butter to a skillet over medium-high heat. Once the pan is nice and hot, add the pork chops to the pan and cook for 3-5 minutes/side until golden (3 minutes for thinner chops and 5 minutes for pork chops that are up to 1" thick). Transfer the pork chops to a plate.
3. Add the garlic, Italian seasoning, white wine, and chicken broth to the skillet. Let it bubble until the liquid is reduced significantly (by more than half, about 3-5 minutes).
4. In a small bowl, mix the cornstarch with 2 teaspoons of cold water and stir until dissolved.
5. Reduce the heat to medium. Add the cream and cornstarch slurry to the pan and give it a good stir.
6. Add the pork back to the skillet once the sauce starts bubbling again. Simmer for another 3-5 minutes or so until the pork is cooked through and the sauce has thickened a bit. Season with extra salt & pepper as needed (I'm generous with both) and sprinkle with the parsley.