Combine flour, salt and pepper. Lightly coat the pork chops in flour mixture and brown them in 4 T. butter in large skillet over medium-high heat. Add the wine and reduce the heat. Cover and simmer 10-15 minutes.
In another skillet, sautee the mushrooms in remaining 5 T. butter. Season with salt and pepper and Worcestershire. Sprinkle with 2 T. flour, then stir in the heavy cream. Continue to stir until slightly thickened.
Transfer the chops to a hot platter. Skim off excess fat from pan. Pour degreased pan juices into the pan with the mushrooms. Stir and spoon over the chops.
Originally Submitted
12/22/2009
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