PREP:

- slice mushrooms thickly

- finely chop parsley

- slice edges of pork chops to prevent curling

- dust pork chops with salt, pepper, chili powder and flour

- mix cream and veal stock together in mixing cup, stir well

COOK:

- heat stainless or iron fry pan on high heat, add ~ 1 tablespoon olive oil

- in small batches, add seasoned pork chops to hot pan, cook for ~ 2 minutes a side, until just cooked through and juices run a little pink. Remove cooked pork from pan and set aside on a plate. Tent with foil to retain heat and allow the meat to continue cooking away from the fire... this will help ensure tender morsels instead of chewy chunks of pork!.

- deglaze the pan with the white wine, then lower the heat to low while juices reduce

- add 1 tablespoon olive oil and 2 tablespoons butter to the pan, mix well until the butter is almost melted

- over high heat, add all the mushrooms and cook thoroughly, until they begin to look slightly browned

- add brandy. ** I usually flambe the mushrooms in brandy at this point, but you can simply cook it until juices are well reduced

- once liquid is reduced, add remaining tablespoon of butter and melt thoroughly.

- slowly add 1-2 tablespoons of flour and mix well, making a light rue.

- add cream/stock mixture and mix very well until the sauce is smooth.

- add the garlic powder

- add Dijon mustard and cook for a couple more minutes, until sauce has a gravy like consistency.

- add the parsley, reserving a small portion to use as a topping/garnish

- add the pork and accumulated juices from the plate. Mix the contents of the pan gently to prevent burning. Cook until the contents of the pan are warmed through.

- Garnish with remaining parsley, serve with mashed potatoes and green vegetables. YUM!