• 8 New York pork chops (top loin, about 1/2-inch thick)
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1 dash white pepper
  • 1 teaspoon butter (melted)
  • 1 teaspoon olive oil
  • 3/4 cup champagne (OR dry white wine)
  • 1/4 cup fresh mushrooms (sliced)
  • 1/2 cup heavy cream


  1. Combine flour, salt and pepper. Lightly dredge chops in flour mixture. Heat oil and butter over medium-high heat in nonstick skillet; add chops and brown about 2 minutes on each side. Lower heat to medium-low and add champagne; cook about 4-5 minutes. Remove chops, set aside and keep warm. Add mushrooms and cream to skillet; cook over low heat, stirring constantly, just until thickened. Return chops to pan, cook just to reheat and serve immediately.
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