For the pork chops in cream sauce, melt 3 tablespoons of butter in a large skillet over medium heat. Season 8 boneless pork chops with salt and pepper to taste, and arrange in a pan. Pan-fry for two minutes on each side to brown. Pour in 3/4 cup of white wine and continue cooking for six minutes. Remove chops from the pan.
Pour 3/4 of heavy cream into the skillet and add 1 8-ounce package of sliced mushrooms. Increase the heat to high and cook for five minutes, stirring frequently. Return the chops to the pan before serving.
For the pork chops with garlic sauce, season 1/3 pound of pork with salt and pepper. Pour 2 tablespoons of olive oil on top and add 2 sliced garlic cloves. Marinate in the refrigerator for at least 45 minutes.
Fry the pork chops in a heated frying pan on each side. Remove the pork chops and add some garlic, flour and olive oil to the pan. Fry for 30 seconds, then add 1/4 cup water and some minced parsley leaves. Pour the sauce over the pork chops and serve.Learn more about Cooking