2 tsp. oil
4 pork chops (1 inch thick)
1 1/2 cups chicken stock
3/4 cup Marsala (or Madeira)
1/2 pound sliced baby portabello mushrooms (cleaned and sliced)
2 tbsp. butter
1/4 cup heavy cream
2 tbsp. herbs de provence
Preheat oven to 400 degrees.
Heat oil in a heavy skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet and saute until brown, about 3 minutes per side. Remove from heat and transfer the pork to a square baking dish.
Add the chicken stock and wine to the skillet. Place over medium-high heat. Boil until reduced by half, scraping up any browned bits, about 6 minutes. Pour over pork. Bake pork for 20 - 25 minutes.
Heat butter in pork skillet. Add mushrooms to the skillet and saute until softened and brown. Stir in herb mixture.
Transfer pork chops to serving plates. Place the sauce back in the skillet over mushrooms. Add cream and heat through. Pour sauce and mushrooms over pork and serve immediately.