PORK LOIN CHOPS IN MUSHROOM CREAM SAUCE

Company’s coming. Impress with this easy dish. It’s as delicious as it is decadent.

INGREDIENTS

1 ½ lbs. boneless pork chops or pork tenderloin

Salt and pepper, to taste

½ lb. button or other favorite mushrooms, sliced

2 tablespoons butter

2 cups water

2 tablespoons olive oil

1 cup heavy cream

DIRECTIONS

Season pork chops to taste with salt and pepper. If using tenderloin, cut into 4 equal size pieces. Make a horizontal slit along the side of each piece, almost but not all the way through, and open it the way you would a book.

In a small saucepan, place sliced mushrooms, butter and water. Heat to boiling and continue cooking until almost all the liquid has evaporated.

Meanwhile, heat 2 tablespoons olive oil in a saute pan over medium heat. Add pork and cook, turning once, about 8 minutes or until done. (You might have to use two pans or do this in batches.) Remove pork from heat and cover to keep warm.

When almost all the liquid has evaporated from the mushrooms, add the cream and continue to boil about 5 minutes or until the cream thickens. Pour sauce over pork and serve.

Makes 4 servings.