Sherried Pork Chops

( 5 out of 5 )

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-4Servings+
20 mPrep Time
50 mCook Time
1:10 hReady In

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Cuisine: American
Course: Dinner
Skill Level: Easy

“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. This is my #1 “go to” dish when company is coming or I just need to throw something for the two of us. 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”).

Ingredients

4 Pork Chops (center cut thin sliced
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

Nutrition Facts Per Serving

Calories
378

Carbohydrates
15

Cholesterol
91

Fat
16

Protein
9

Saturated Fat
16

Sodium
492

Sugar
6

Step by step method

1

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.
2

In the skillet, pour out all but about a tablespoon or less of butter but try to save any scrapings/leavings … now make the gravy by using a whisk to blend the chicken broth, the soup, the sour cream and the sherry.
3

Pour the gravy mixture over the Pork Chops. Cover with a tight lid or foil and cook in a 350-degree oven for about 50 minutes.
4

Serve with rice or mashed potatoes and maybe a vegetable (so you can call it healthy).

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