Pork Chops in Cream Sauce

Elegant, but easy enough for weeknight cooking.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  tablespoons unsalted butter
• 1  tablespoon extra virgin olive oil
• 4  boneless pork chops (about 1/2-3/4 inch thick)
•  salt & freshly ground black pepper
• 1  cup marsala wine
• 1  cup heavy whipping cream
• 1  teaspoon all-purpose flour
• 8  ounces button mushrooms, sliced

Directions

1. Into a saute pan add butter and oil and heat over medium heat until butter has melted. Season with salt and pepper the pork chops. Cook until browned on both sides. I find it cooks easier and cleaner to partially cover the pan. Turn as necessary; do not over cook. Transfer pork chops to a plate and keep warm.
2. Add to your hot pan the Marsala; deglaze. Cook until wine has reduced by half. Mix together flour and cream. Add cream mixture to pan, whisking to combine. Season with salt and pepper. Allow to simmer for approximately 5 minutes.
3. Add mushrooms and continue cooking on low for approximately 5 minutes or until mushrooms are cooked through and sauce has thickened. Then, return pork chops to pan turning to coat.