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ali's sherry pork chops

Recipe by
ali Bresnahan
Kihei, HI

I had thawed out a couple of pork chops for dinner, with no notion of how I wanted to fix them. Looking through the cupboards for inspiration, I came upon some canned soup and a partial bottle of sherry...I knew I had mushrooms and an onion and some parsley, so the "sherry pork chops" recipe was born. It was so good, I'll make it again - next time on purpose! If you try it, let me know if you liked it!

yield 2 serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For ali's sherry pork chops

  • 2
    pork chops, center cut
  • 1/2 stick
  • 1/2 md
    onion, chopped
  • 6-8
    mushrooms, sliced
  • 1 can
    cream of mushroom soup
  • 3/4 c
  • 1 Tbsp
    parsley, chopped
  • 1 tsp
  • 1 tsp
    salt (taste first!)
  • dash

How To Make ali's sherry pork chops

  • 1
    Preheat oven to 350. In skillet, brown chops slowly (on both sides and edges) in 2 Tbsp butter. Keep turning over till chops are nice and brown. Remove from skillet and place in baking dish.
  • 2
    Chop onions, slice mushrooms. Add both to skillet, scraping bottom of the pan, and stir well to mix. (Add a little more butter if you like.) Bring to a nice simmer. Let it cook a little longer, stirring often, till mixture looks yummy.
  • 3
    Add soup, sherry, and seasonings. Blend thoroughly, bring to a simmer. Pour over chops in baking dish.
  • 4
    Bake (uncovered) at 350 for 45 minutes, or until sauce is thick and bubbly. Remove from oven and serve with rice and a nice green vegetable. The sauce is GREAT on the rice. Enjoy. :)

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