Season the chops with salt and pepper.
Cook under a medium grill (broiler) for 10 minutes on a piece of foil, turning once, until crisp and brown.
Save the juices on the foil.
Place the chops on a serving dish and keep hot.
Melt the butter in a pan, add the mushrooms and fry gently for about 5 minutes until soft.
Stir in the flour and cook for 1 minute.
Blend in the juices from the foil, wine and herbs.
Simmer for 2 minutes, stirring all the time.
Add the cream and check the seasoning.
Reheat almost to boiling point.
Pour the sauce over the chops.
Serve with buttered noodles and grilled tomatoes.