This is something I came up with based on my Braised Chicken and Mushrooms recipe. It's really just about the same thing, but with pork chops and the addition of shallots.
3-4 boneless pork chops
1 lg shallot, diced
8 cloves of garlic, minced
1 lb sliced mushrooms
2 cups chicken broth
1/2 cup (ish) of dry white wine
salt and pepper
Sprinkle one side of pork chops with salt and pepper. Get a regular pan nice and hot, about medium on your dial. (Not non-stick) Put about 2 tbsp of olive oil in pan. When it's hot, put pork chops, salt and pepper side down into pan. Move them around a little to make sure they don't stick. Sprinkle the exposed side with salt and pepper. Don't fully cook the chops. You just want a nice golden brown color on each side. Set chops aside on a plate when both sides are nicely browned.
Add mushrooms to the pan and cook until the juices release. Scrape any meat that's stuck to the bottom of the pan to incorporate it into the sauce. When the mushrooms release their juices add the garlic and shallots. (When I prep stuff in advance I always put a little olive oil in with the garlic so it doesn't stick to the cup) Once the garlic and shallots soften add the wine.
When the wine cooks off a bit add a cup of the broth, then put the chops back in the pan with any juices from the plate. Raise the heat to medium-high. Turn the chops every five minutes. Add the rest of the broth when it cooks down some. Continue cooking until a nice sauce forms and the chops are fully cooked. Serve! :)