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Categories:Viewed: 58 - Published at: 3 years ago
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- 2 whole Boneless Pork Chops
- 1 pinch Coarse Salt And Freshly Ground Pepper
- 2 Tablespoons Butter
- 8 ounces, weight Baby Bella Mushrooms, Sliced
- 1 whole Yellow Onion, Finely Sliced
- 1/2 cups Dry White Wine
- 1/4 cups Heavy Cream
- Parsley, For Garnish
Method
- 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.
- Good 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, breadsticks, whatevs.
- Just make this.
