CHAMPANGE CHOPS

CHAMPANGE CHOPS

8 2-ounce boneless center loin chops, about 1/2 -inch thick
2 tablespoons flour
1/2 teaspoon salt
Dash white pepper
1 teaspoon butter, melted
1 teaspoon olive oil
3/4 cup champagne
OR
3/4 cup dry white wine
1/4 cup sliced fresh mushrooms
1/2 cup heavy cream

Combine flour, salt and pepper. Lightly dredge chops in flour mixture. Heat oil and butter in nonstick skillet; add chops and sauté about 2 minutes on each side. Add champagne; cook over medium heat about 4-5 minutes. Remove chops, set aside and keep warm. Add mushrooms and cream to skillet; cook over low heat,stirring constantly, just until thickened. Return chops to pan,cook just to reheat and serve immediately.