Stuffed Pork Chops with Sherry Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
2 bone-in pork loin chops (1 inch thick and 8 ounces each) |
1/2 cup sliced fresh mushrooms |
1/4 cup chopped onion |
3 tablespoons butter, divided |
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:
1. Cut a pocket in each chop by slicing almost to the bone; set aside.
2. In a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender. Remove from the heat. Stir in oregano and pepper. Place a ham slice in the pocket of each chop; fill each with mushroom mixture.
3. 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 20-25 minutes or until a meat thermometer reads 160°. Remove pork to a serving platter.
4. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops. Yield: 2 servings.
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