baby portobello mushrooms
salt and pepper
heavy whipping cream
Start by dicing the onions and slicing the mushrooms. The size of the onion will determine how much you use. Use as much or as little as you want.
Pound the pork chops thin. Salt and pepper.
Dredge the pork chops in the flour first, then egg, and finally panko (not pictured)
Add the butter and olive oil to the pan and wait until the butter is melted and starting to foam. Add the pork chops and cook for about 3 minutes on each side. Until they are golden brown.
Remove the pork chops from the pan and keep warm. I usually put them in a casserole dish and cover it.
If you need more butter and oil, add them to the pan now. Add the onion and bacon and cook for about 5 minutes, mixing from time to time.
Add the mushrooms and cook for another 5 minutes.
Add the chicken stock and heavy whipping cream. Bring to a boil and let simmer for 5 minutes. Add salt, pepper, and Italian seasoning.
Take some of the liquid out and put it in a cup. Add the cornstarch and mix well. Add it back to the pan and stir. Let simmer for another 5-8 minutes, stirring occasionally.
Take the pan off the burner and let sit for a few minutes until it thickens up.