Pork Chops with Basil Cream Sauce

Heat a large heavy skillet over medium-high heat. Brush chops lightly with olive oil and cook for 5 to 6 minutes, turning occasionallly, until evenly browned on both sides. Remove chops to a serving platter; keep warm. Melt butter in same skillet over medium heat. Add onion and garlic; cook until tender but not brown, stirring. Stir in wine. Bring to boiling; reduce heat, boil gently for 3 minutes (you should have about 2/3 cup). Stir together cream, flour, salt and white pepper. Add to skillet. Cook, stirring constantly, until sauce thickens. Stir in basil and parsley. Cook and stir for 1 minute more. Serve sauce over chops.