1/2 teaspoon salt
Dash white pepper
8 boneless center loin chops (approx. 2 ounces each), cut about 1/2 inch thick
2 teaspoons butter
3/4 cup champagne or dry white wine
1/2 cup whipping cream
1/4 cup sliced fresh mushrooms
Combine flour, salt and pepper. Lightly dredge pork chops in flour mixture. Heat butter in large skillet over medium heat until melted. Add chops; cook about 2 minutes on each side. Add champagne; cook about 4 to 5 minutes or until chops are done. Remove chops; set aside and keep warm. Add cream and mushrooms to skillet; cook over low heat, stirring constantly, just until thickened. Return chops to pan; heat through. Serve immediately.
Makes 4 servings.