These pork chops have the perfect combination of garlic, onion and mushrooms. A little white wine and cream adds a nice flavor along with a creamy sauce!
Take the pork chops out and allow them to sit on a plate on the counter for about 15 minutes before cooking.
Thinly slice the mushrooms and onion.Mince the garlic.
Heat olive oil in a 12 inch skillet. Add the pork chops carefully.Cook about 5 minutes each side (see notes)Place on a plate loosely covered with foil and set aside.
Add the butter, onion, mushroom, garlic, salt and pepper. Cook for about 3 minutes stirring often.Slowly pour in the wine while stirring. Cook for 1 minutes.Pour in the heavy cream and cook for 2 minutes on medium while stirring often.
Place the pork chops back in the skillet in the sauce. Reduce heat to medium low and cook for about 2 minutes on each side. Be sure they are 145° internally.Remove from heat and allow them to rest 3-5 minutes before serving.
Notes
Nutritional values are estimated.The sauce is a thinner sauce but it allows the flavor to soak into the meat. We do not use anything to thicken it.I use Riesling for the wine but use the wine you like best. I likeBarefoot Riesling, it has an almost peachy flavor. Barefoot is not an expensive brand but their wines are great for cooking. Our pork chops are about 3 quarters of an inch thick. Thinner pork chops require a minute less on each side while thicker require at least an extra minute on each side - depending on the thickness.