This was an off-the-cuff concoction that worked pretty well. Not our normal light summer fare, but then this is hardly a normal summer :)
In a large frying pan, fry pork loin chops until browned both sides. Add a generous handful of sliced mushrooms - we usually go for the chestnut button mushrooms rather than their white cousins, for extra flavor. Once the mushrooms have browned a bit on a high heat, add a healthy slosh of brandy and let it bubble until most of the liquid has evaporated. Stir and turn things over from time to time to make sure they don't stick. Reduce the heat and add a cup or two of thick cream, then bring back to the boil until the sauce is thick and creamy.
Serve with choice of carbs and healthy stuff. We had this with mash and corn on the cob this evening.
