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Champagne Chops

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"Make tonight a special occasion with these elegant but easy chops. Serve with asparagus spears and French bread. Salut!"


8 boneless pork center loin chops, about 1/2-inch thick
2 Tbs flour
1/2 tsp salt
dash white pepper
1 tsp butter, melted
1 tsp olive oil
3/4 cup champagne or dry white wine
1/4 cup sliced fresh mushrooms
1/2 cup heavy cream

  • Combine flour, salt and pepper. Lightly dredge chops in flour mixture.
  • Heat oil and butter over medium-high heat in nonstick skillet; add chops and brown about 2 minutes on each side. Lower heat to medium-low and add champagne; cook about 4-5 minutes.
  • Remove chops, set aside and keep warm. Add mushrooms and cream to skillet; cook over low heat, stirring constantly, just until thickened.
  • Return chops to pan, cook just to reheat and serve immediately.

Serves 4

Source: National Pork Board