Ingredients:½ c. Rosemary Olive Oil (or try Mushroom & Sage Olive Oil)
½ c. chopped shallots
1 c. mushrooms (cremini or portobello), thickly sliced
2 Tbsp. chopped fresh sage (or basil)
1/2 c. dry sherry wine
1/2 c. Cranberry Pear White Balsamic
2/3 c. heavy whipping cream
1 ½ lb. pork chops
4 fresh sage leaves, optional
salt and freshly ground black pepper to taste
Place 4 Tbsp. olive oil in a medium sauté pan, heat to med. high temperature. Add shallots, sauté for two minutes. Add mushrooms, sauté for 5-10 more min., until the mushrooms have browned. Sprinkle on a pinch of salt.
Add sherry and Cranberry Pear White Balsamic to deglaze the pan, scraping up any bits that may be sticking to the bottom of the pan.
Stir in the cream. Bring to a boil and cook the sauce down until it is thick enough to coat the back of a wooden spoon (about 10 min.).
While the sauce is reducing, heat additional 4 Tbsp. olive oil in another large sauté pan on med. heat. Sprinkle salt and pepper over both sides of the pork chops. Add pork chops to pan and cook for about 3 min. on each side, until browned and cooked through.
Stir chopped sage into sauce, season to taste with salt and pepper. Pour sauce over pork chops to serve.
