Mushroom Sherry Pork Chops

Mushroom Sherry Sauce Ingredients

• 4 cups sliced mushrooms

• 2 T unsalted butter

• ¾ cup low sodium chicken broth

• ¼ cup Sherry

• ½ cup red wine

• 3 fresh thyme/rosemary sprigs

• 5 T butter

• 1 T garlic

• 1 T cornstarch mixed in cold water

• B&G to taste

Sauce Instructions

1. In a medium saucepan over medium-high heat, melt the butter with mushrooms, tossing to coat. Cook mushrooms down until they are half their original size.

2. Reduce the temperature to medium and then add the red wine, sherry, broth, fresh thyme and garlic, stirring well and then simmering for 15 minutes.

3. Remove the thyme sprigs.

4. In a small mixing bowl, whisk the cornstarch with 2 tablespoons water, whisk into mushroom sauce.

5. Heat for an additional 2 minutes, then remove. Season with B&G to taste

Porkchops

The technique is the same as the Honey Moonshine Porkchops.

Pat the meat dry with a paper towel, then dredge in the flour both sides. Season with B&Gerk

In your cast iron skillet, add 3 T of butter and melt.

Add the meat, brown on both sides.

At the ½ way point of desired cook level, add 2T butter to the center of the pan. Mix it and brown it for a minute. Drag the meat though the mixture and turn. After a minute or so, repeat. Do this until the desired cooking temp is achieved (150 is my suggestion).

Pour the mushroom sauce over the pork chops or ladle from the pan – Serve.