Heat sesame oil in large nonstick pan over medium.
Add chops and sprinkle with sesame seed and ginger.
Cook until browned on both sides.
Add soy sauce and white wine to skillet, then add mushrooms and onions.
Stir gently 1 to 2 minutes to saute vegetables.
Remove chops to serving platter.
Add butter to pan, stirring constantly to deglaze pan.
Pour mushroom-onion sauce over chops.
