- 8 New York pork chops (top loin, thin, 1/2-inch thick, about 1 1/2-pounds)
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper (coarsely ground)
- 1/4 cup olive oil (4 tablespoons)
- 12 cloves garlic (minced, 2 tablespoons)
- 8 ounces mushrooms (sliced)
- 2 cups wine (dry Riesling)
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1/2 cup heavy cream
- Sprinkle pork chops with salt and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat. Add half of the chops. Brown chops quickly for 1 to 2 minutes on each side. Remove from skillet and keep warm. Repeat with remaining 2 tablespoons oil and chops and remove from skillet.
- Reduce heat to medium-low; add garlic to skillet. Cook and stir for 30 seconds. Add mushrooms. Cook, stirring occasionally, for 5 minutes or until tender and moist. Remove skillet from heat. Add Riesling and lemon juice to mushrooms in skillet. Return skillet to heat; add pork chops. Bring to boil. Reduce heat; cover and gently simmer over low heat for 30 minutes until internal temperature on a thermometer reads 145 degrees F. Stir in cream. Bring to boil. Reduce heat; simmer, uncovered, over medium-high heat for 5 to 10 minutes or until slightly thickened.