Hungarian Pork Chops

Ingredients:

4 pork chops (or 4 boneless pork medallions)
2 tbsp. butter
2 green onions, chopped
1/2 lb. mushrooms, quartered
paprika to taste
1 tbsp. flour
1/4 cup dry sherry
1/2 cup chicken broth
1/8 cup heavy cream

Directions: 

Saute pork in butter. Add onions and mushrooms; cook until soft. Sprinkle with paprika and flour, stirring until flour is absorbed. Add sherry and broth. Stir until well blended. Cover and cook over low heat for 35 to 45 minutes, depending on thickness of pork slices. Stir in cream and bring to a boil over high heat. Reduce cream sauce until thick and smooth. Makes four servings at a dollar each.