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   Ingredients :
2 pork chops, 1 inch (2 cm) thick
1 tablespoon oil
½ cup chicken stock
¼ cup port
9 oz (250 g) mushrooms, cleaned and sliced
1 tablespoon butter
¼ cup heavy cream
2 tablespoons herbs, chopped (chives, parsley, thyme and tarragon in equal parts)


Heat oil in a skillet until very hot. Season pork chops with salt and pepper and sauté them in the skillet until brown on both sides. Remove pork chops and transfer them to a baking dish.
Add stock and port to skillet and bring to a boil until reduced by half, scraping browned bits. Pour sauce over pork chops.
Bake pork chops in a preheated oven to 400ºF (200ºC) for approximately 25 minutes or until tender.

Melt butter in the same skillet where the pork chops were browned and add mushrooms. Cook until tender, stirring occasionally.
Once pork chops are cooked transfer them to a serving dish. Pour sauce in a saucepan and add mushrooms and cream. Bring to a boil and correct seasoning. Stir in herbs just before serving. Pour over pork chops and serve.

Preparation Time: 40 minutes
        2 servings
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