4 pork chops, cut 1/2 inch thick
Salt & pepper
1 tbsp. butter
1 tbsp. vegetable oil
1 c. fresh mushrooms, sliced
1/3 c. dry white wine
1/2 c. chicken or beef broth
2 tbsp. chives, chopped
1/2 c. whipping cream
2 tsp. Dijon-style mustard
Salt & pepper to taste

Sprinkle pork chops with salt and pepper. In frying pan just large enough to hold the chops, melt the butter and oil over medium heat. Add chops to the pan. Brown on both sides. Remove chops. Add mushrooms to the pan. Saute for a few minutes. Add wine, broth and chives to the pan. Bring to a boil. Add chops. Cover, reduce heat. Simmer until chops are tender, 35 to 40 minutes. Remove chops to a warm serving dish. Keep warm. Skim and discard fat from cooking liquid. Add cream and mustard. Bring to a boil, stirring. Cook until reduced and slightly thickened. Salt and pepper to taste. Pour sauce over chops.

HEALTH NOTE: To reduce fat, cholesterol and calories, substitute evaporated milk for whipping cream.