Pork Chops and Mushrooms in a White Wine Sauce

By tulawdog

Ingredients

• 2 boneless pork chops
• 1 Tbs. extra-virgin olive oil
• 8 oz baby bella mushrooms, sliced
• 1 yellow onion, finely sliced
• 2 Tbs. butter
• 1/2 cup dry white wine
• 1/4 cup heavy cream
• coarse salt and freshly ground pepper

Details

Servings 2

Preparation

Step 1

Heat a cast-iron skillet over medium-high.

Rub the oil on both sides of each pork chop and season with salt and pepper. Sear in the skillet for 2 minutes on one side; flip and sear an additional 2 minutes. Remove from skillet and set aside.

Back in the skillet, melt the butter, then add the mushrooms and onions. Saute for a good 5 minutes. Smell that. uhmugush.

Pour in the wine; cook for 1 minute. Then pour in the cream. Stir, stir. Goodness gracious.

Snuggle the chops (and their juices!) back in the skillet with everything, cover and cook 10 more minutes.

Serve each pork chop on a plate and just DRENCH it with the sauce, mushrooms and onions. Garnish with parsley.

Serve with a salad, bread sticks, whatevs. Just make this.