This makes a lot of sauce so you might want to cut the amounts in half. You can also use pork medallions flattened to about 1/4-inch thickness with a meat mallet or rolling pin in place of the fast fry chops, also you can lightly dredge the chops in flour before frying.
- 6 -8 pork chops (use fast-fry chops, about 1/4-inch thick or a little more)
- seasoning salt
- black pepper
- 2 tablespoons butter
- 2 tablespoons oil
- 3⁄4 lb sliced fresh mushrooms
- 1 small red bell pepper, finely chopped
- 1 small onion, finely chopped
- 1 tablespoon minced fresh garlic
- 3⁄4 cup dry white wine
- 1 cup chicken broth
- 1 cup whipping cream
- 1⁄4 cup grated parmesan cheese (optional)
- 3 tablespoons Dijon mustard (can use more or less)
- Season the pork chops on both sides with salt and pepper.
- Heat the oil and butter in a large skillet, the brown the chops on both sides; remove to a plate.
- Add in more butter or oil if needed and saute the mushrooms until they have released their moisture and are lightly browned.
- Add in the onion, bell pepper and garlic; saute for about 3 minutes.
- Add in the wine, broth and cream and stir with a wooden spoon scraping up any browned bits on the bottom of the skillet; bring to a boil and simmer until slightly reduced and thickened (about 20 minutes).
- Mix in the Dijon mustard and Parmesan cheese (if using) and then return the chops back to the skillet and simmer for 5-6 minutes.
- Season the sauce with salt and pepper.
- Serve the pork chops with the sauce over them or on the side.