Stuffed Pork Chops with Sherry Sauce

Total Time Prep: 20 min. Cook: 30 min.
Yield 2 servings
Test Kitchen Approved
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

  • 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

  1. Cut a pocket in each chop by slicing almost to the bone; set aside.
  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.
  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.
  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.

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
Recipe Creator

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