How to cook
Tenderize the pork chops, add the cognac over them and thoroughly sprinkle with salt, black pepper and white pepper. Heat oil in a pan and fry the chops until golden. Once done, remove them and in the same oil, add the chopped mushrooms and saute them with the finely chopped onions.
Once they are done, season them with salt and black pepper. Add the rosemary, top up with the wine and let it boil until reduced.