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 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.