Ingredients
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6 -8 pork chops (use fast-fry chops, about 1/4-inch thick or a little more)
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seasoning salt
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black pepper
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2 tablespoons butter
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2 tablespoons oil
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3/4 lb sliced fresh mushrooms
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1 small red bell pepper, finely chopped
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1 small onion, finely chopped
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1 tablespoon minced fresh garlic
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3/4 cup dry white wine
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1 cup chicken broth
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1 cup whipping cream
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1/4 cup grated parmesan cheese
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3 tablespoons Dijon mustard (can use more or less)
Instructions
- Season the pork chops on both sides with salt and pepper.
- Heat the oil and butter in a large skillet, the brown the chops on both sides; remove to a plate.
- Add in more butter or oil if needed and saute the mushrooms until they have released their moisture and are lightly browned.
- Add in the onion, bell pepper and garlic; saute for about 3 minutes.
- Add in the wine, broth and cream and stir with a wooden spoon scraping up any browned bits on the bottom of the skillet; bring to a boil and simmer until slightly reduced and thickened (about 20 minutes).
- Mix in the Dijon mustard and Parmesan cheese (if using) and then return the chops back to the skillet and simmer for 5-6 minutes.
- Season the sauce with salt and pepper.
- Serve the pork chops with the sauce over them or on the side.