4 boneless loin pork chops, butterflied (about 1 pound)
1 tablespoon sesame oil
2 tablespoons sesame seed
1 teaspoon dry ginger
2 tablespoons soy sauce
1/4 cup dry white wine
1/2 pound fresh mushrooms, sliced
2 scallions and tops, sliced
1 teaspoon butter

Heat sesame oil in heavy skillet over medium heat. Add chops and brown, sprinkling with sesame seed and ginger. When both sides are browned, add soy sauce and white wine to skillet. Cover and cook over low heat 10 minutes.

Uncover skillet, add mushrooms and onions; stir gently to saut? 1 to 2 minutes.

Remove chop to serving platter. Add butter to pan, stirring constantly to de-glaze pan. Pour mushroom-onion sauce over chops to serve.