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Stuffed Pork Chops with Sherry Sauce

 Stuffed Pork Chops with Sherry Sauce
2 ServingsPrep: 20 min. Cook: 30 min.


  • 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


  • 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

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Stuffed Pork Chops with Sherry Sauce (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.