Fall-Apart Tender Pork Chops

• 1 tablespoon vegetable oil
• 6 boneless pork loin chops
• 1 lb sliced mushrooms
• 2 minced garlic cloves
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 3 tablespoons flour
• 1 cup dry white wine
• 1 cup cream
• 1/2 cup chicken broth

1. Heat oil in a large skillet over medium-high heat add chops and brown all over.
2. Arrange chops in a 13" x 9" baking dish.
3. Add mushrooms to drippings in the skillet and cook over medium-high heat without stirring for 3 to 4 minutes.
4. Stir in garlic, salt, oregano, basil and pepper.
5. Sprinkle flour over mushrooms and stir to moisten.
6. Pour in wine and bring to a boil.
7. Add cream and chicken broth, simmer, stirring, to thicken.
8. Pour over chops.
9. Cover tightly with a double layer of foil.
10. Bake at 350 for 2 to 2 1/2 hours until pork chops are fork tender.

vegetable oil, pork loin chops, mushrooms, garlic, salt, oregano, basil, ground black pepper, flour, white wine, cream, chicken broth

Taken from www.food.com/recipe/fall-apart-tender-pork-chops-393794 (may not work)