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- Heat 1 teaspoon oil in large heavy skillet over medium-high heat.
- Season chops to taste with salt and pepper and brown on one side, about 8 minutes; turn and brown other side, about 7 minutes until internal temperature on a thermometer reads 145 degrees F. Remove chops from pan, allow rest for 3 minutes and keep warm.
- Add remaining 2 teaspoons oil and butter to skillet; sauté mushrooms for 7-8 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.