Fast Fry Pork Chops With Dijon Mushroom Cream Sauce - cooking recipe

Ingredients

6 -8 pork chops (use fast-fry chops, about 1/4-inch thick or a little more)
seasoning salt
black pepper
2 tablespoons butter
2 tablespoons oil
3/4 lb sliced fresh mushrooms
1 small red bell pepper, finely chopped
1 small onion, finely chopped
1 tablespoon minced fresh garlic
3/4 cup dry white wine
1 cup chicken broth
1 cup whipping cream
1/4 cup grated parmesan cheese (optional)
3 tablespoons Dijon mustard (can use more or less)

Preparation

Season the pork chops on both sides with salt and pepper.
Heat the oil and butter in a large skillet, the brown the chops on both sides; remove to a plate.
Add in more butter or oil if needed and saute the mushrooms until they have released their moisture and are lightly browned.
Add in the onion, bell pepper and garlic; saute for about 3 minutes.
Add in the wine, broth and cream and stir with a wooden spoon scraping up any browned bits on the bottom of the skillet; bring to a boil and simmer until slightly reduced and thickened (about 20 minutes).
Mix in the Dijon mustard and Parmesan cheese (if using) and then return the chops back to the skillet and simmer for 5-6 minutes.
Season the sauce with salt and pepper.
Serve the pork chops with the sauce over them or on the side.