- 3 TBS butter
- 8 boneless pork chops
- salt and pepper, to taste
- 1 1/2 C white whine
- 1 1/2 C heavy cream
- 1 (8 oz.) package sliced mushrooms
Melt butter in a large skillet over medium heat.
Season pork chops with salt and pepper, and arrange in a single layer in pan.
Fry for 2 minutes on each side.
Pour in whine, and continue cooking for 6 minutes.
Remove chops from pan.
Pour heavy cream and mushrooms into skillet. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce thickens.
Return chops to pan to warm before serving.