Sherried Pork Chops in Mushroom Gravy Over Rice

• 3 -4 pork loin chops, approximately 3/4 inches thick
• 3 tablespoons vegetable oil
• 12 medium onion, sliced and slices quartered
• 2 tablespoons butter
• salt
• pepper
• msg
• 14 cup very dry pale sherry wine
• 1 can Campbell's Cream of Mushroom Soup
• 1 12 cups half-and-half
• 34 cup water
• 1 tablespoon chopped fresh parsley
• salt
• pepper
• msg

1. Mix well and set aside.
2. 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.
3. For Chops: Heat oil in deep saute pan.
4. Sprinkle chops with salt, pepper, and MSG.
5. Add chops to pan and saute until fairly well browned on both sides.
6. Add butter and onions and continue sauteing until chops are well browned and onions are tender.
7. Deglaze pan with the dry sherry.
8. Add gravy mixture and stir until gravy is a rich brown color.
9. Simmer for approximately 20 minutes at the lowest heat possible.
10. Serve over rice with a green, buttered vegetable of your choice (May also be served equally well with mashed potatos or buttered noodles).

pork loin chops, vegetable oil, onion, butter, salt, pepper, very dry pale sherry wine, campbells cream, water, parsley, salt, pepper

Taken from www.food.com/recipe/sherried-pork-chops-in-mushroom-gravy-over-rice-28663 (may not work)