Pan-cooked Pork Chops with Sherry Sauce
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
6 loin pork chops
2 onions, peeled and cut fine
1 (16 ounce) can chopped mushrooms
1 (6 ounce) can tomato sauce
1/4 cp chopped cooked ham
1/4 cp chopped cooked tongue
1/4 cp dry sherry
1 tsp salt
grind of black pepper
Major Grey's Indian Chutney for garnish
1 - Brown chops on both sides in large heavy skillet over high heat.
2 - Reduce heat.
3 - Cover skillet
4 - Cook slowly about 25 minutes or until almost done.
5 - Add onions.
6 - Cook 5 minutes stirring onions in the pan fat.
7 - Add drained mushrooms, tomato sauce and chopped meats.
8 - Mix with fat in pan.
9 - If pan mixture seems dry, add small amount of tomato sauce blended with hot water.
10 - Stir into pan.
11 - Cover and cook 5 minutes.
12 - Add sherry, salt and pepper.
13 - Mix.
14 - Spoon all over chops.
15 - Cover pan and continue to cook 3 minutes.
16 - Serve on hot platter.
17 - Add light sprinkle of paprika and garnish with Major Grey's Indian Chutney.
Makes 6 servings.
This is a delicious dish for a country supper, or for any dinner for family and guests.
Makes a fine skillet supper, too, using electric skillet.