In a small dish combine the salt, pepper, and baking soda.
Heat 2 TBSP of the oil in a large skillet over medium high heat
Pat the pork chops dry with a paper towel then season with the salt, pepper and baking soda mixture.
Carefully place the chops into the oil in a single layer, cook in batches if necessary.
Cook until golden brown on one side then flip and cook until golden on the other, about 2 to 3 minutes per side, depending on the thickness of your chop (an internal temperature of at least 135°F).
Remove the pork chops from the pan and allow to rest while you make the sauce.
Wipe out the pan then heat 1 tsp of oil in the pan over medium heat.\
Add shallots and the garlic and cook, stirring, until aromatic but not brown, 2 to 3 minutes.
Stir in the wine and cook until it reduces by half, about 1 minute.
Add the cream and cook until it has reduced by half, about 2 minutes.
Turn off the heat then whisk in the butter.
Whisk in the lemon zest, lemon juice, and fresh basil.
Taste and season with salt and pepper, if needed.
Serve the pork chops with the sauce and garnished with lemon wedges.
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