Chops in Sherry (Southern Living 1979)

Very good and very easy.  That about sums up this recipe.  The picture I took of it wasn't very good, but this is something that's definitely worth trying.  Tweaks included choosing thin sliced pork chops, which allowed the cooking time to decrease.  The major tweaks were that I skipped the mushrooms and used white cooking wine instead of sherry. 

Chops in Sherry
6 thin sliced loin pork chops
Salt and pepper to taste
1/2 cup white cooking wine
1 cup carton low-fat sour cream

Sprinkle chops with salt and pepper; brown on both sides in well-sprayed skillet.  Remove chops, and place in shallow casserole dish.  Combine sherry and sour cream.  Cover and bake at 375F for 35 to 40 minutes, or until done.

This main dish was a big hit with K-man and the kids.

Lindy