Ingredients
2 bone-in pork loin chops (1 inch thick and 8 ounces each)3 tablespoons butter, divided1/2 cup sliced fresh mushrooms1/4 cup chopped onion1/4 teaspoon dried oregano1/8 teaspoon pepper2 slices deli ham1/2 cup sherry or chicken broth2 teaspoons cornstarch1 tablespoon cold water
Preparation
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.
