Combine paprika, 1/2 teaspoon salt and 1/4 teaspoon ground white pepper in small bowl. Spread half of the mixture on pork chops, pressing into both sides. Reserve remaining paprika mixture for the sauce.
Melt 1 Tablespoon of butter with vegetable oil in large heavy skillet over medium heat. Add pork chops and brown well, about 3 min per side. Reduce heat to Medium-Low and continue to saute until just cooked through, about 3 additional min per side. Transfer pork chops to heated platter. Cover with foil to keep warm.
Pour off drippings from the skillet. Add remaining 1 Tablespoon butter to skillet and melt over Medium-Low heat. Add shallots and cook 2 mins stirring occasionally. Add remaining paprika mixture and minced sage and cook 30 seconds. Add wine and boil until liquid is reduced by half, scraping up any browned bits, about 3 mins. Reduce heat to medium. Stir in whipped cream. Simmer until thickened slightly, stirring frequently, about 3 mins. Season with salt and pepper. Add any pork chop juices that may have accumulated on the platter. Spoon sauce over chops. Garnish with fresh sage leaves.
Go to full version of