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
Stuffed Pork Chops with Sherry Sauce
Stuffed Pork Chops with Sherry Sauce
Prep Time
20 min
Cook Time
30 min
Yield
2 servings
Ingredients
- 2 bone-in pork loin chops (1 inch thick and 8 ounces each)
- 3 tablespoons butter, divided
- 1/2 cup sliced fresh mushrooms
- 1/4 cup chopped onion
- 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, 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.
- 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.
- 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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