Fast Fry Pork Chops With Dijon Mushroom Cream Sauce

Ingredients

• 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 mushroom
• 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)

Directions

1. 1

   Season the pork chops on both sides with salt and pepper.

2. 2

   Heat the oil and butter in a large skillet, the brown the chops on both sides; remove to a plate.

3. 3

   Add in more butter or oil if needed and saute the mushrooms until they have released their moisture and are lightly browned.

4. 4

   Add in the onion, bell pepper and garlic; saute for about 3 minutes.

5. 5

   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).

6. 6

   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.

7. 7

   Season the sauce with salt and pepper.

8. 8

   Serve the pork chops with the sauce over them or on the side.