Butterfly Chops In Wine Sauce

• 6 butterfly pork chops, each cut about 1 inch thick
• 14 lb mushroom, thickly sliced
• 12 cup rose wine
• 1 12 teaspoons salt
• 1 dash pepper
• 3 tablespoons all-purpose flour
• 12 cup heavy cream or 12 cup whipping cream
• 4 cups hot cooked rice or 4 cups noodles

1. Trim piece of fat from edge of a pork chop.
2. In 12-inch skillet over medium-high heat, rub piece of fat over bottom of skillet to grease it well; discard fat.
3. Add chops and cook until browned on both sides, about 10 minutes.
4. Add mushrooms, rose`, salt and pepper.
5. Reduce heat to low; cover and simmer 40 to 45 minutes until chops are fork-tender.
6. Meanwhile, in cup, blend flour and cream until smooth.
7. Place chops on warm platter.
8. Over medium heat, gradually stir cream mixture into pan liquid and cook, stirring constantly, until mixture is thickened.
9. Serve sauce over chops and rice or noodles.

pork chops, mushroom, rose wine, salt, pepper, allpurpose, heavy cream, rice

Taken from www.food.com/recipe/butterfly-chops-in-wine-sauce-58445 (may not work)