- 3 tablespoons butter
- 8 boneless pork chops
- salt, to taste
- ground black pepper, to taste
- 3/4 cup white wine
- 3/4 cup heavy cream
- 1 (8 ounce) package sliced fresh mushrooms
- Melt butter in a large skillet over medium heat. Season pork chops with salt and pepper, and arrange in a single layer in pan. Pan-fry for 2 minutes on each side to brown. Pour in wine, and continue cooking for 6 minutes. Remove chops from pan.
- Pour cream into the skillet, and then add mushrooms. Increase heat to high; cook for 5 minutes, stirring frequently, until sauce reduces and thickens. Return chops to pan to warm before serving.