Butterfly or center cut pork chops are very tasty when you add a nice creamy white sauce with fresh mushrooms.
Keyword: mushrooms, pork
4center cut or butterfly pork chops1/2-3/4 inch thick, trimmed
1/2teaspoonfreshly ground pepper
3tablespoonsextra-virgin olive oildivided
8ouncessliced mixed mushroomssuch as cremini, shiitake & oyster
1/2cupdry white wine
1/2cupchopped fresh herbssuch as chives, tarragon and/or parsley
Sprinkle pork chops with 1/4 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet, preferably cast iron, over medium-high heat. Reduce the heat to medium and add 2 pork chops. Cook, turning once, until cooked through, 5 to 7 minutes. Remove to a plate and tent with foil. Repeat with another 1 tablespoon oil and the remaining chops.
Add the remaining 1 tablespoon oil to the pan. Add shallots and mushrooms; cook, stirring frequently until the mushrooms are browned, 2 to 4 minutes. Add wine and the remaining 1/4 teaspoon salt; cook, stirring up any browned bits, until the liquid is mostly evaporated, 1 to 3 minutes. Stir in half-and-half and herbs; cook until bubbling, about 1 minute more. Serve the chops with the mushroom sauce.