Stuffed Pork Chops With Sherry Sauce

• 2 bone-in pork loin chops (1 inch thick and 8 ounces each)
• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped onion
• 3 tablespoons butter, divided
• 1/4 teaspoon dried oregano
• 1/8 teaspoon pepper
• 2 slices deli ham
• 1/2 cup sherry or chicken broth
• 2 teaspoons cornstarch
• 1 tablespoon cold water

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 160u0b0. 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.

chops, mushrooms, onion, butter, oregano, pepper, deli ham, sherry, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/stuffed-pork-chops-with-sherry-sauce/ (may not work)