6 boneless pork chops
4 tbsp (1/2 stick) butter
1 small onion, cut into wedges
6 mushrooms, sliced or 1 (4 oz.) can mushrooms, drained
2 strips turkey bacon
pinch of parsley and oregano
1 tbsp. Worcestershire sauce
1/2 cup white wine
1 cup chicken stock
salt and pepper, to taste
paprika
all-purpose flour (for dredging chops)

Coat large frying pan with olive oil and heat pan. Meanwhile dredge chops in flour coating the pork. When oil is hot cook chops until golden. Drain oil from pan leaving drippings in pan.

Melt butter, add onions, mushrooms, bacon, parsley and oregano. Sauté until onions are cooked then add Worcestershire sauce, white wine and chicken stock. Add a little flour to thicken gravy and sprinkle paprika onto gravy. Add browned chops and cook on low heat. Cover pan for 10 minutes and serve with vegetables and rice.

Submitted by: Rob Wolff