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1 Pat The Pork Chops Dry With Paper Towels. Sprinkle Salt And Pepper All Over Them. Heat The Olive Oil In A Large Skillet Over Medium High Heat. Stir In The Butter. As Soon As The Butter Has Melted, Add The Pork Chops To The Pan And Sear Them, About 2-3 Minutes On Each Side. Reduce The Heat Slightly If The Chops Brown Too Quickly. 2 Remove The Pork Chops From The Pan And Pour Off Most Of The Fat. Add The Green Onions Or Shallots And Cook Them On Med High Heat Until Softened, About 1 Minute. Add 1/2 Cup Of The Wine And Bring To A Boil, Deglazing The Pan By Scraping The Brown Bits From The Bottom Of The Pan. Stir In The Stock And Return Chops To The Pan. Bring Sauce To A Simmer, Reduce Heat, Cover And Cook Until Chops Are Cooked Through (145
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