Pork Chops with Creamy Mushroom Sauce

Sprinkle pork chops with 1/4 teaspoon salt and pepper.
Heat 1 tablespoon oil in a large skillet, preferably cast iron, over medium-high heat.
Reduce the heat to medium and add 2 pork chops. Cook, turning once, until cooked through, 5 to 7 minutes.
Remove to a plate and tent with foil. Repeat with another 1 tablespoon oil and the remaining chops.
Add the remaining 1 tablespoon oil to the pan.
Add shallots and mushrooms; cook, stirring frequently until the mushrooms are browned, 2 to 4 minutes.
Add wine and the remaining 1/4 teaspoon salt; cook, stirring up any browned bits, until the liquid is mostly evaporated, 1 to 3 minutes.
Stir in half-and-half and herbs; cook until bubbling, about 1 minute more.
Serve the chops with the mushroom sauce.