Pan Seared Pork Loin with Creamy Mushroom Pan Sauce

2 pork loin chops, 1 ½ inches thick

1 tablespoon olive oil

Salt and pepper

Olive oil

1 cup mushrooms, sliced

2 tablespoons white wine

¼ cup heavy cream

Season two large pork loin chops (at least 1 inch thick) with salt and pepper and set aside until room temperature. Heat a skillet to medium heat and coat with olive oil. Sear the pork on both sides until done, about 4 to 6 minutes per side. Remove and keep covered or in a 150 degree oven.

Add more oil if needed to the pan and add about ¾ to 1 cup of sliced mushrooms. Cook until they have released their liquid, then add about 2 tablespoons of white wine to deglaze. Simmer this until reduced by half. Add about ¼ cup of heavy cream and a teaspoon of butter and stir to combine. Reduce until thickened, remove from heat and season with salt and pepper to taste. Finish with butter if needed.