Weeknight Pork Chops

• 6 (1/2-inch-thick) boneless pork loin chops
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon vegetable oil
• 1 cup orange juice
• 1/4 cup dry sherry
• 1 (1-ounce) envelope dry onion soup mix
• 1 cup chopped fresh mushrooms
• 1/4 cup whipping cream

1. Sprinkle pork chops evenly with salt and pepper.
2. Cook in hot oil in a heavy skillet over medium-high heat 2 minutes on each side or until browned.
3. Add orange juice and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Transfer chops to a serving platter; keep warm. Reserve drippings in skillet.
4. Stir whipping cream into reserved drippings; cook over medium-high heat, stirring constantly, 5 minutes or until thickened. Serve over chops.

pork loin chops, salt, pepper, vegetable oil, orange juice, sherry, onion soup, fresh mushrooms, whipping cream

Taken from www.myrecipes.com/recipe/weeknight-pork-chops (may not work)