Sherried Pork Chops2009-12-20
- Servings: 4
- Prep Time: 20m
- Cook Time: 50m
- Ready In: 1:10 h
“I cook with wine, sometimes I even add it to the food.” W.C. Fields
If you listed the top ten comfort foods, this dish would be there! The fact that it is simple and quick to make just adds to its appeal. The suggestion to sop up the gravy with French bread should be a warning that it is definitely NOT a low cal/low fat dish. I cannot emphasize enough that chicken tenderloins can be substituted for pork and the results are every bit as good. And remember, a good quality dry sherry will produce a rich, full-bodied gravy for this dish (never, never, never cook with “cooking sherry”).
4 Pork Chops (center cut, thin sliced, bone in or out)
1 tsp Lawry’s Seasoned Salt
3/4 stick butter
1/2 cup chicken broth
1 can of Cream of Mushroom soup
1 cup Sour Cream
1/3 cup Dry Sherry
In a skillet, season the chops with the Lawry’s and brown in the butter. Remove chops and place them in a 9×13 baking dish. In the skillet, pour out all but about a tablespoon or less of butter but try to save any scrapings/leavings … blend the chicken broth, the soup, the sour cream and the sherry.
Pour the liquid mixture over the Pork Chops. Cover with a tight lid or foil and cook in a 350-degree oven for about 50 minutes. Serve over rice or mashed potatoes.
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