Pork Chops In Cream

• 2 Tbsp. butter
• 4 pork chops (4 to 5 oz. each; 1-inch thick)
• 1/2 tsp. salt
• 1/2 lb. small mushrooms
• 12 small whole white onions
• 1/2 c. Calvados or apple brandy
• 1/2 c. heavy cream
• minced parsley
• 2 Tbsp. oil
• 1/4 tsp. pepper

1. Marinate chops in 1 cup Calvados or apple brandy the night before.
2. This makes the meat tender and tasty.
3. In a large skillet, over medium heat, heat butter and oil.
4. Add pork chops; brown on both sides.
5. Add salt and pepper, then the mushrooms and onions. Cook, turning occasionally, until pork is tender, about 15 minutes. When done, remove chops, onions and mushrooms; keep warm.
6. Add Calvados to skillet and scrape bits clinging to the bottom.
7. Skim away any grease from the liquid.
8. Gradually add cream and cook until slightly thickened.
9. Pour over pork chops and vegetables. Sprinkle with parsley.

butter, pork chops, salt, mushrooms, white onions, calvados, heavy cream, parsley, oil, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=525005 (may not work)