Smothered Pork Chops
4 pork chops, 1 inch thick
2 Tbsp. vegetable oil
4 Tbsp. (1/2 stick) butter
1 lb. mushrooms, sliced
2 shallots, chopped fine
Salt & Pepper to taste
1/4 cup cognac
1/4 cup dry white wine
1 1/2 Tbsp. green peppercorns, chopped fine
1 1/4 cups heavy cream
Melt the butter in the skillet. Add the mushrooms and shallots when the butter is melted. Season with salt and pepper and sauté for about 5 minutes. Next, add the cognac and wine and cook for another 4 minutes, stirring occasionally. Mix the chopped peppercorns (we use a Cuisinart Mini Chop to make the chopping easy) and cream in a separate bowl. Pour the cream mixture over the mushrooms and simmer for 1 or 2 minutes, stirring occasionally. Cook the pork chops to desired doneness. Pour the sauce over the pork chops and serve.
Our comments: Throw in pork tender if you want. This makes a lot of cream sauce which is close enough to cream gravy to taste good on mashed potatoes.