4 bone-in pork chops, 3/4-inch thick
1 tablespoon olive oil
1 tablespoon salt
1 tablespoons butter
8 ounces sliced mushrooms
1 yellow onion, sliced
1/2 cup dry white wine (suggestion: Chardonnay or Chablis)
1/4 cup heavy cream
Brush both sides of each pork chop with olive oil and season with salt.
Heat a large heavy-bottomed skillet (cast iron preferred) over medium-high heat, about 2 minutes. When hot, add the pork chops to the pan and let cook for 2-3 minutes, until browned. Flip and cook an additional 2 minutes.
Transfer pork chops to a plate, then add butter, mushrooms and onions to the hot pan. Sauté until onions are soft, 2-3 minutes. Add wine and cook 1 minute until the wine reduces by half. Reduce heat then add cream, stir until the sauce comes together. Turn heat to low, add pork chops back to the pan and cover with aluminum foil until done. Pork chops are done when the internal temperature is between 145 and 150 degrees F.
recipe and photo from steamykitchen.com