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Weeknight Pork Chops

Yield 3 servings
A creamy mushroom sauce helps keep the meat tender and tasty.


  • 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

How to Make It

  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.