Ingredients:
| 1/2 cup Mushroom & Sage Infused Olive Oil |
| 1/2 cup chopped shallots |
| 1 cup mushrooms (cremini or portobellos), thickly sliced |
| 2 Tbsp chopped fresh sage |
| 1 cup Pinot Noir Vinegar or Sherry Vinegar |
| 2/3 cup heavy cream |
| 1 1/2 pound pork chops |
| 4 fresh sage leaves |
| Salt and freshly ground pepper to taste |
Directions:
Place 4 tablespoons mushroom sage infused olive oil in a medium sauté pan heat to medium high temperature. Add shallots and sauté for two minutes. Add mushrooms and sauté for 5-10 more minutes, until the mushrooms have browned. Sprinkle on a pinch of salt. Add Sherry and 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 minutes).
While the sauce is reducing, heat 4 tablespoons of mushroom sage infused olive oil in another large sauté pan on medium heat. Sprinkle salt and pepper over both sides of the pork chops. Add pork chops to pan and cook for about 3 minutes 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.
Serves 4