Stuffed Pork Chops with Sherry Sauce
TOTAL TIME: Prep: 20 min. Cook: 30 min.
YIELD: 2 servings.
This scrumptious pork chop recipe is one of my favorites. I like how easy it is to adapt for more than two people. —Dale Smith, Greensboro, North Carolina
Ingredients
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2 bone-in pork loin chops (1 inch thick and 8 ounces each)
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3 tablespoons butter, divided
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1/2 cup sliced fresh mushrooms
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1/4 cup chopped onion
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1/4 teaspoon dried oregano
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1/8 teaspoon pepper
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2 slices deli ham
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1/2 cup sherry or chicken broth
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2 teaspoons cornstarch
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1 tablespoon cold water
Directions
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1.
Cut a pocket in each chop by slicing almost to the bone; set aside.
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2.
In a large skillet, heat 1 tablespoon butter. Cook and stir mushrooms and onion until tender, 2-3 minutes. Remove from the heat. Stir in oregano and pepper. Place a ham slice in the pocket of each chop; fill each with mushroom mixture.
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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 until a thermometer reads 145°, 20-25 minutes. Remove pork to a serving platter.
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4.
Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with pork chops.
Nutrition 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.
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