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Misc. Pork
Pork Wine

Cullen's Pork Chops Creamy Mushrooms Sherry

2 x 3-ounce pork loin chops 1/2-inch thick
    olive oil
    salt and black pepper
4 oz mushrooms
2 tbl sherry
2 tsp mustard
1/3 cup sour cream mixed with
1/2 tsp Quick-mixing flour
2 tbl ready to eat beef broth or more if needed
SIDE DISHES:
9 oz red potatoes chunk-cut
1 x broccoli spears separated (2-cups)
    salt and black pepper
1 tsp lemon thyme

 Method :
SIDE DISH (30mins total): Prepare the vegetables for cooking. Set the potatoes in a steamer bin; sprinkle with salt and pepper and lemon thyme. Steam for 20 to 25 minutes; adding the broccoli spears to the bin after 10 minutes..
CHOPS (15 mins total); add time for thicker chops): Wipe chops with paper towels. Season the chops with salt and pepper. Drizzle with a small amount of olive oil. Set aside.
Wipe mushrooms. Cut large ones in halve. Toss with olive oil, salt and pepper. Set aside.
Mix sour cream with mustard and flour; set aside.
Heat beef broth. Set aside.
Heat a grill pan or ridged skillet. Put the chops in a single layer. Grill for 4 minutes or until well seared and golden. Turn the over and arrange the mushrooms around them. Grill for 3 minutes or until tender and slightly pink in the center. Add the wine, swirling the pan to incorporate the pan juices. When the alcohol burns off, reduce the heat to a low setting and wait for the vegetables to finish steaming.
Remove the pan from the heat. Remove the chops to heated plates. Add the sour cream mixture to the pan, stirring well. Put the pan over high heat stirring constantly; when the sauce starts to bubble, add broth, a tablespoon at a time, to thin the sauce and coat the mushrooms. Spoon the sauce over the chops. Serve with vegetables.