In a small dish combine the salt, pepper, and baking soda.
Heat 2 TBSP of oil in a large skillet over medium high heat. Pat the pork chops dry with a paper towel. Season with the salt, pepper and baking soda mixture.
Carefully lower the chops into the oil in a single layer, cook in batches if necessary.
Cook until golden brown on one side and flip and cook until golden on the other, about 2-3 minutes per side, depending on the thickness of your chop. Cook until the internal temperature is at least 135 degrees F.
Remove the pork from the pan and allow to rest while you make the sauce. Wipe the pan out with a paper towel then place the pan on the stove over medium heat. Add a teaspoon of oil and add the shallots and the garlic and cook, stirring, until aromatic but not brown, about 2-3 minutes. Add the wine and stir well 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 and whisk in the butter. Whisk in the lemon zest and juice and fresh basil. Taste and season with salt and pepper.
Serve the pork chops with the sauce. Garnish with lemon wedges.
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