This scrumptious pork chop recipe is one of my favorites. I like how easy it is to adapt for more than two people. —Dale Smith, Greensboro, North Carolina
Stuffed Pork Chops with Sherry Sauce
Ingredients
- 2 bone-in pork loin chops (1 inch thick and 8 ounces each)
- 3 tablespoons butter, divided
- 1/2 cup sliced fresh mushrooms
- 1/4 cup chopped onion
- 1/4 teaspoon dried oregano
- 1/8 teaspoon pepper
- 2 slices deli ham
- 1/2 cup sherry or chicken broth
- 2 teaspoons cornstarch
- 1 tablespoon cold water
Directions
- Cut a pocket in each chop by slicing almost to the bone; set aside.
- In a large skillet, heat 1 tablespoon butter. Cook and stir mushrooms and onion until tender, 2-3 minutes. Remove from the heat. Stir in oregano and pepper. Place a ham slice in the pocket of each chop; fill each with mushroom mixture.
- In the same skillet, brown chops in remaining butter. Add sherry, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 145°, 20-25 minutes. Remove pork to a serving platter.
- Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with pork chops.
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