What you need:

  • 8 boneless pork loin chops, seasoned with salt & pepper to taste
  • 8 oz package fresh baby portabella mushrooms, sliced
  • ¾ c white wine
  • ¾ c heavy cream
  • 1 garlic clove, minced
  • 3 T butter
  • 1 T thyme
  • 1 T oregano

What you do:

  • Saute garlic in butter for 2 minutes in a large skillet, over medium
    heat, then add pork chops.  Cook for 3 minutes per side to brown.  
    Add wine and cook for 7 minutes.  Remove pork chops from frying
  • Add cream, mushrooms, thyme and oregano to skillet.  Bring
    mixture to a simmer and cook for 5 – 7 minutes, stirring frequently
    until sauce thickens.  Return pork chops to skillet and reduce heat
    to medium-low.   Leave on heat until heated through.

  • Recipe submitted by Carol W. via Skowhegan, Maine.
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