Pork Chops with Mushroom Brandy Sauce

Pork Chops with Mushroom Brandy Sauce 

4 thick cut pork chops 

1 tbsp vegetable oil

4 cups sliced mushrooms

3 large shallots , thinly sliced 

2 cloves garlic, minced 

1/2 cup Brandy 

1 cup heavy cream 

1 cup chicken stock 

2 tbsp chives, chopped 

Salt 

Pepper

Heat oil in large skillet on medium high heat. Salt & pepper pork chops and fry 5 - 7 minutes per side, ensuring you reach an internal temperature of 160 degrees.  Transfer to a baking dish and keep warm. 

Add mushrooms to skillet and cook until golden brown, adding additional oil to skillet as needed. When mushrooms are almost done add shallots and garlic and sautée an additional few minutes. 

Add Brandy to deglaze the skillet and simmer until reduced by half. 

Stir in heavy cream and cook until sauce has thickened slightly. 

Season with salt and pepper & return pork chops to pan. Simmer until pork chops are heated through. Garnish with chopped chives and serve.