Yield: 2 Servings Prep time: 15 Minutes Total time: 45 Minutes


2 Pork Chop
1/2 teaspoon of Ground black pepper
1/4 teaspoon of Salt
1 tablespoon of Vegetable Oil
1 Shallot (minced)
1 cup of White mushrooms
2 tablespoons of Dry white wine
1/4 cup of Chicken broth
2 tablespoons of Heavy Cream
2 tablespoons of Green onions (sliced)


1. Season Pork Chop with salt and pepper both sides
2. Heat oil in a medium skillet over medium heat. Add the Pork Chop and coo, turning once or twice and adjust the heat to prevent burning. Until brown and an instant read thermometer inserted into the thickest part register 165 F 12-16 minutes. Transfer to a plate and tent with foil to keep warm.
3. Add shallots to the pan and cook, stirring until fragrant about 30 seconds. Add mushrooms cook stirring occasionally until tender about 2 minutes. Pour in wine simmer until almost evaporated scraping up any brown bits about 1 minutes. Pour broth and cook until reduced by half 1-2 minuets. Stir in cream and green onions return to a simmer. Return thePork Chopto the pan, turn to coat with sauce and cook until heated through, about 1 minute

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