1cuproughly chopped crimimi or baby bella mushrooms
2tbspbrandy or dry white winesee NOTES
1tbspwhole grain dijon mustard
Heat a large skillet over medium heat. Add oil. Sprinkle the chops with the salt. Brown pork chops well on both sides.
Remove pork chops to a plate; set aside.
Add the onion, rosemary and chopped mushrooms, stirring this constantly so it doesn’t burn for 3 minutes.
Deglaze the pan with the brandy, scraping up the browned bits at the bottom of the pan.
Pour in the chicken stock and mustard. Place the pork chops back in the pan. Bring liquid to the boil, cover and reduce heat to simmer. Cook for 20 minutes.
Again, remove chops from the pan and set aside. Add the butter to the pan juices and stir until butter is melted. Stir in the heavy cream and the sour cream. Blend sauce well until it’s smooth. Place pork chops back in the pan and heat through.
If you don't want to use the liquor, use an equal amount of chicken stock.