Directions

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.