Stuffed Pork Chops with Sherry Sauce Recipe

Stuffed Pork Chops with Sherry Sauce Recipe photo by Taste of Home

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Stuffed Pork Chops with Sherry Sauce Recipe

Prep: 20 min. Cook: 30 min.

Yield: 2 Servings

20 30 50

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

Cut a pocket in each chop by slicing almost to the bone; set aside.
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.
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.
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.

Nutritional Facts 1 stuffed pork chop with 2 tablespoons gravy equals 529 calories, 36 g fat (18 g saturated fat), 166 mg cholesterol, 399 mg sodium, 6 g carbohydrate, 1 g fiber, 41 g protein.

Originally published as Stuffed Pork Chops with Sherry Sauce in Reminisce October/November 2011, p58

Keep Onion Handy

I keep a peeled onion in a glass jar in my refrigerator. It’s handy when I need a small amount of chopped onion for a recipe or my husband wants a slice of onion on his hamburger. It stays fresh in the jar, eliminating waste. —Dorothy G., Tewksbury, Massachusetts