2-4 pats butter 2 tblsp olive oil 1 pork ribeye roast, cut into chops 1 8oz container mushrooms, chopped 1 vidalia onion, chopped salt & pepper garlic powder **spices of choice
Put butter and oil into a skillet on medium-high heat. Add onions, mushrooms and salt & pepper. Sauté until start of softening. Move veggies and add chops, so that they touch bottom of pan. Add spices of choice. If pan seems to be dry, add a few teaspoons of water to help lubricant and steam. Keep moving veggies around for even browning. Once pork is browned on one side flip to brown on other. Once done, serve with side of choice. Our was mashed potatoes and steamed broccoli.