STUFFED PORK CHOPS WITH SHERRY SAUCE

Stuffed Pork Chops with Sherry Sauce image

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

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 10

Previous Next

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

Steps:

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 : Calories 529 calories, Fat 36g fat (18g saturated fat), Cholesterol 166mg cholesterol, Sodium 399mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 41g protein.