Pork Chops With Green Peppercorn Sauce

• 1/4 cup Land O Lakes Butter
• 1 cup sliced fresh mushrooms
• 1/3 cup chopped onion
• 1/2 cup dry white wine or chicken broth
• 1/3 cup chicken broth
• 1/4 cup chopped fresh parsley
• 1 cup sour cream
• 2 to 4 teaspoons green peppercorns in brine, well drained
• 2 teaspoons country-style Dijon mustard
• 1 tablespoon olive or vegetable oil
• 6 (3/4-inch thick) pork chops
• Coarse ground pepper

1. Heat gas grill on medium or charcoal grill until coals are ash white.
2. Melt butter in 2-quart saucepan until sizzling; add mushrooms and onion.
3. Cook over medium heat, stirring occasionally, 8-10 minutes or until tender.
4. Stir in white wine and chicken broth.
5. Continue cooking, stirring occasionally, 20-30 minutes or until liquid is reduced to about 2 tablespoons.
6. Stir in sour cream, parsley, peppercorns and mustard.
7. Continue cooking 5-8 minutes or until heated through.
8. Brush 1/4 teaspoon oil on both sides of each pork chop; sprinkle with pepper.
9. Place chops onto grill.
10. Cover; grill, turning once, 8-10 minutes or until pork reaches an internal temperature of 145F and is no longer pink.
11. Serve chops with peppercorn sauce.

butter, mushrooms, onion, white wine, chicken broth, parsley, sour cream, green, countrystyle, olive, pork chops, ground pepper

Taken from www.landolakes.com/recipe/2364/pork-chops-with-green-peppercorn-sauce (may not work)