3 tbsp. oil
2 tbsp. butter
3/4 c. minced onion
8 oz. fresh mushrooms, cut in 1/4 inch slices
4 pork chops, 3/4 inch thick
1/2 c. dry white wine
1/4 tsp. salt
Pepper to taste
1/2 c. heavy cream
1/3 c. pecans, coarsely chopped
3 tbsp. chopped fresh parsley

Heat oil and butter in large skillet over medium heat until foaming. When foam subsides, add onions; saute stir occasionally, until soft but not browned, (about 3 minutes). Add mushrooms; saute, stirring until mushrooms are lightly browned (2 to 3 minutes). Remove onion and mushrooms from skillet with slotted spoon, reserve.

Put chops in skillet; increase heat to medium high. Cook until browned (3 minutes per side). Remove pan briefly from heat, spoon off fat. Set skillet over low heat, add reserved onions and mushrooms, the wine, salt and pepper to taste. Simmer, covered 10 to 12 minutes.

Stir cream, pecans and parsley into sauce mixture; increase heat to medium high. Cook, uncovered, until sauce thickens (stir) about 10 minutes. Transfer chops to warmed serving platter, serve sauce over. Serve immediately, good with rice! (A good dish for Company).