Buttery Skillet Pork Chops with Baby Bella Mushrooms

To be honest, I am notoriously bad at making pork chops.  (Notorious with my own family because I would never make pork chops for company because then they would see how dry I always make them.)  In fact, I usually avoid making pork chops because it's no fun to always make them so badly.  I ventured back into this scary world of pork chops because I vaguely remembered having made them good once and remembered that I had blogged that recipe many moons ago, as I passed the thin pork chops on sale in the store yesterday.  I decided to take the plunge and dove into the blog archives to this buried recipe and am so glad I did. 

So here it is revitalized because sometimes you feel like thin buttery perfectly crispy and juicy pork chops.     

Since we're talking crispy and juicy chops that crisp right in the butter soaking in it's buttery goodness, what's not to love?  These delectable little gems will melt in your mouth with these perfectly paired wine seared baby bella mushrooms.  

You can also whip up these amazing chops in no time at all.  There's not much to it.  Simply cook pork chops in olive oil and butter occasionally flipping them to brown on both sides until done.  Season with salt, pepper, and garlic powder while cooking.  Then quickly saute mushrooms in butter and wine and wallah you just made an amazing entree.  
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Serve with a simple salad and quinoa or rice pilaf and dinner is done.  
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Ingredients:
Olive oil
Butter
6 thin pork chops
Salt
Pepper
Garlic powder
2 T. to 1/4 C. white wine
8 oz. baby bella mushrooms, sliced

1.  Heat a large skillet over medium heat.  Drizzle olive oil in the pan.  Add a pat of butter.  Cook pork chops, browning each side.  Season chops with salt, pepper, and garlic powder while cooking.  

2.  Set chops aside once done.  Add some white wine to the skillet to deglaze scraping up any browned bits.  Add sliced mushrooms and a couple of pats of butter (2-3 Tbsp. should do) and saute the mushrooms until desired tenderness.  

3.  Add chops back to the pan to warm topping them with sauteed mushrooms.  You can turn off the heat at this point.  They will warm up quickly from the hot skillet.  Serve and enjoy.  

Yum