Directions

1. Sprinkle pork chops with salt and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat. Add half of the chops. Brown chops quickly for 1 to 2 minutes on each side. Remove from skillet and keep warm. Repeat with remaining 2 tablespoons oil and chops and remove from skillet.
2. Reduce heat to medium-low; add garlic to skillet. Cook and stir for 30 seconds. Add mushrooms. Cook, stirring occasionally, for 5 minutes or until tender and moist. Remove skillet from heat. Add Riesling and lemon juice to mushrooms in skillet. Return skillet to heat; add pork chops. Bring to boil. Reduce heat; cover and gently simmer over low heat for 30 minutes until internal temperature on a thermometer reads 145 degrees F. Stir in cream. Bring to boil. Reduce heat; simmer, uncovered, over medium-high heat for 5 to 10 minutes or until slightly thickened.