- 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
Sprinkle pork chops evenly with salt and pepper.
Cook in hot oil in a heavy skillet over medium-high heat 2 minutes on each side or until browned.
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.
Stir whipping cream into reserved drippings; cook over medium-high heat, stirring constantly, 5 minutes or until thickened. Serve over chops.