Ingredients
1 tablespoon butter
1 tablespoon vegetable oil
4 pork chops, 1/4 in thick
1/4 cup chopped green onions or shallots
1/2 cup white wine
3/4 cup chicken stock
1/2 cup heavy cream
1 1/2 tablespoon dijon
Preparation
melt butter and oil in skillet over high heat
season chops with salt and pepper, brown in skillet about 2-3 minutes per side
remove chops and pur off most of the fat. Add green onions and cook over medium heat until soft, 1 minute. Add wine and bring to a boil, scraping brown bits. stir in the stock and return chops to the pan. Bring sauce to a simmer, cover and cook about 15-20 minutes.
remove chops and cover with foil. Raise the heat and boil pan juices reducing to half, about 2 minutes. Add cream and boil 2 minutes more, until sauce thickens
