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Stuffed Pork Chops
 
 
PortiesPTM50 min

Stuffed Pork Chops


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Bereiding

  1. Cut a pocket in each chop by slicing almost to the bone; set aside.
  2. In a large skillet, saute mushrooms and onion in 1 tablespoon butter until tender.Remove from the heat.Stir in oregano and pepper.Place a ham slice in the pocket of each chop; fill each with mushroom mixture.
  3. 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 20-25 minutes or until a thermometer reads 160°.Remove pork to a serving platter.
  4. Combine cornstarch and water until smooth; gradually stir into the pan.Bring to a boil; cook and stir for 2 minutes or until thickened.Serve with pork chops.



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