Second helpings quaranteed

Simple to prepare, easy to share

Pork Chops with Mushroom Sauce

ACTIVE TIME: 25 min. TOTAL TIME: 45 min. SERVES: 6

These tender chops are even tastier smothered in a luscious quick-prep pan sauce that's spruced up with wine, garlic and heavy cream

• 6 center-cut bone-in pork chops
• 2 Tbs. olive oil
• 2 cups mushrooms, sliced
• 1 small red onion, chopped
• 1/4 cup dry white wine
• ¼ cup heavy cream
• 6 cloves garlic, halved
• 2 Tbs. chopped fresh chives

1 Season pork chops with 1/2 tsp. salt and 1/4 tsp. pepper. In large skillet, heat 1 Tbs. oil over medium-high heat; in batches, add chops and cook, flipping once, until no longer pink near bone, about 4 min. per side. Transfer to plate; reserve pan juices.

2 In same skillet, heat remaining 1 Tbs. oil over medium heat. Add mushrooms and onion; cook, stirring often, until mushrooms are golden brown and onion has started to soften, about 5 min.

3 Add wine, heavy cream, garlic and chives. Cook, stirring often, until thickened, about 5 min. Stir in reserved pan juices. Serve mushroom sauce over pork chops.

Per serving: Cal. 520 Pro. 55g Carb. 3g Fiber Og Sug. 1g Chol. 180mg Sodium 360mg Total fat: 29g Sat. 8g

Easy variation

Tequila-Pineapple: Omit garlic and chives. Sub in diced pineapple for mushrooms, tequila for wine and barbecue sauce for cream. Add 2 Tbs. apple cider vinegar. Continue with recipe as directed.

Roasted Garlic Mashed Potatoes