Oven Chops...by DaPeach

4-6 Thick (1/2" or so) Pork Chops, any cut
1/4 C (or less) Diced Onion
2 t Minced Garlic
Package Mushrooms - Sliced
1/4 C Madeira Wine (not cooking wine, unless thats all you can find)
1 Can Chix Broth (14.5 oz)
Cream
Ground Thyme
1 1/2 t Italian Seasoning
Salt & Pepper
Butter & Olive Oil for browning chops in skillet

Pre-heat oven to 350F

Wash & pat dry chops. Season w/ salt, pepper & thyme, both sides. Heat butter & oil in skillet over med-high heat (enough to cover pan). Place chops in hot skillet & brown slightly, turning once to brown both sides (adding more butter/oil if necessary to keep from sticking). Place browned chops in baking dish. At this point, you may want to take pan off heat (reduce to low temp.) for a couple minutes to cool a bit. Return pan to heat & add onions (add more oil if necessary) to drippings. When the onions start to soften, add garlic & italian seasoning, increase heat & add wine (be careful) scraping up bits on bottom of pan, reduce by half. Add broth & bring to a boil, allow to boil for a couple min. Pour sauce over chops in dish, cover tightly w/ foil & place in hot oven for 45-60 min.

Do not clean skillet. While chops are baking, using the same skillet, saute mushrooms w/ butter until softened, reserve. When chops are done, place on a plate & cover. Strain (if desired) cooking liquid into skillet w/ mushrooms. Place over heat & add a splash of cream (check for seasoning). Serve over chops...mmm

note: I use baby portobellos ...recipe equally good w/o mushrooms for the haters
This sauce makes an awesome gravy...but we won't talk about that