4 Pork Chops
2 Italian Sausages removed from casing
6 Baby Bell Mushrooms
1 Green Bell Pepper
1 clove garlic
1 cup Heavy Cream
1 tbsp Dijon Mustard
2 tsp rubbed Sage
1/4 cup White Wine or Brandy
Salt and Pepper to taste
Olive Oil for cooking
Rub chops with oil and salt and pepper. Heat up pan and when hot add chops. Cook on medium heat. When ready to turn over, add sausage.
When cooked through, remove from heat and keep warm.
Add onions and peppers.
Cook awhile, then add mushrooms.
When onions are tender, add garlic. Cook garlic for a fee seconds and then add Brandy.
Let Brandy reduce and off then add mustard and cream. Reduce until thick and add sage, salt and pepper.
Plate and serve.