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Pork Chops in Chive Cream

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


Salt and pepper the pork chops. In a fry pan large enough to hold the pork chops, melt butter with the oil, over medium heat. Brown chops on both sides. Remove chops from fry pan, add mushrooms and sauté for a few minutes. Add wine, broth and fresh chives. Bring to a boil. Add chops, cover. Reduce heat to a simmer for about 30-35 minute or until meat is tender. Remove chops ( keep them warm ), Skim and discard fat from liquid. Add cream and mustard. Bring to a boil, make sure you stir frequently. Cook until reduced and thickened. Pour over chops.