Mushroom Pork Chops

Pound out the pork chops to about 1/2 inch thickness.

In a large skillet, over medium heat, add the olive oil and butter and fry the pork chops until golden brown on both sides (they will cook more later – they don’t have to be fully cooked). Remove the chops from skillet set them aside.

Into the same skillet add the chopped onion and saute for about 3 minutes. Add the mushroom and garlic and saute 2 minutes more.

While the onions are cooking whisk together the can of
cream of mushroom soup, the 1/4 cup of white wine
and the 1/2 cup of half and half.

Place the pork chops on top of the onions and mushrooms and add the soup mixture, pouring over the chops. Salt and pepper to taste. If there isn’t enough liquid you can add 1/4 cup of chicken broth.

Cover and reduce to a simmer for 25 to 30 minutes.

Serve over Basmati rice or with sour cream mashed potatoes.