Sherried Pork Chops in Mushroom Gravy Over Rice
- Ready In:
- 40mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
For Chops
- 3 -4 pork loin chops, approximately ¾ inches thick
- 3 tablespoons vegetable oil
- 1⁄2 medium onion, sliced and slices quartered
- 2 tablespoons butter
- salt
- pepper
- msg
- 1⁄4 cup very dry pale sherry wine
-
For gravy
- 1 can Campbell's Cream of Mushroom Soup
- 1 1⁄2 cups half-and-half
- 3⁄4 cup water
- 1 tablespoon chopped fresh parsley
- salt
- pepper
- msg
directions
- Mix well and set aside.
- For Rice: Steam or boil one cup of long grain rice in recommended amount of water to which 1 tps each of fresh chopped parsley and fresh chopped chives has been added.
- For Chops: Heat oil in deep saute pan.
- Sprinkle chops with salt, pepper, and MSG.
- Add chops to pan and saute until fairly well browned on both sides.
- Add butter and onions and continue sauteing until chops are well browned and onions are tender.
- Deglaze pan with the dry sherry.
- Add gravy mixture and stir until gravy is a rich brown color.
- Simmer for approximately 20 minutes at the lowest heat possible.
- Serve over rice with a green, buttered vegetable of your choice (May also be served equally well with mashed potatos or buttered noodles).
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RECIPE SUBMITTED BY
Retired mathematician/professional photographer who loves to cook. "I've never found a recipe I couldn't modify!"