Stuffed Pork Chops with Sherry Sauce Recipe

2 1 1
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

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2 1 1
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.

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

Nutritional Facts

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

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

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BelindaMundhenk User ID: 7484538 181258
Reviewed Jan. 3, 2014

"it was ok. probably wouldnt make it again"

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