Pork Chops with Mushrooms and Shallots

We really enjoyed this tonight! These chops turn out very tender since they are cooked in the chicken stock. I recommend keeping them in the pan instead of taking them out halfway through, like this recipe suggests.

My changes:

I used 2 tablespoons of olive oil and no butter.

I lightly dredged the chops in flour before adding to the pan

I have to admit mine didn't look nearly as pretty as Gina's from Skinnytaste.com. So I decided not to post a picture - haha! But they were great tasting and that's what counts in our house. :)

Here's the recipe