Pork Chops and Mushrooms in a White Wine Sauce

• 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

1. Heat a cast-iron skillet over medium-high.
2. Rub the oil on both sides of each pork chop and season with salt and pepper.
3. Sear in the skillet for 2 minutes on one side; flip and sear an additional 2 minutes.
4. Remove from skillet and set aside.
5. Back in the skillet, melt the butter, then add the mushrooms and onions.
6. Saute for a good 5 minutes.
7. Smell that.
8. Uhmugush.
9. Pour in the wine; cook for 1 minute.
10. Then pour in the cream.
11. Stir, stir.
12. Good gracious.
13. Snuggle the chops (and their juices!)
14. back in the skillet with everything, cover and cook 10 more minutes.
15. Serve each pork chop on a plate and just drench it with the sauce, mushrooms and onions.
16. Garnish with parsley.
17. Serve with a salad, breadsticks, whatevs.
18. Just make this.

olive oil, chops, salt, butter, bella mushrooms, yellow onion, white wine, heavy cream, parsley

Taken from tastykitchen.com/recipes/main-courses/pork-chops-and-mushrooms-in-a-white-wine-sauce/ (may not work)