1 lb. pork chops, about 1" thick
1/2 tsp black pepper
1 tsp chopped fresh rosemary (or 1/2 tsp dried)
1/2 tsp garlic salt
1/2 c. dry sherry
2 cups sliced fresh mushrooms
1/4 c. chicken broth
1 tsp cornstarch
1/2 c. light sour cream
olive oil cooking spray
Sprinkle the chops with half the pepper, rosemary, and salt, and rub the seasonings into the meat. Turn over and repeat. Set aside.
Combine 1 tbl of the chicken broth and all the cornstarch in a small bowl. Whisk in the rest of the broth and the sour cream. Set aside.
Spray a large nonstick skillet with olive oil cooking spray. Over medium-high heat, brown the chops about 3 min. on each side. Spray the chops with cooking spray, turn and cook for another 4-5 min. or until cooked through. Remove chops to a plate and cover to keep warm.
Add half the sherry to the skillet and cook over medium-high heat, stirring often, until the sherry is reduced by half. Add the mushrooms and cook, stirring often, for 3 min. or until softened. Add the rest of the sherry and continue to cook until the sherry is again reduced by half.
Reduce the heat to medium. Pour any juices that have accumulated on the plate with the pork into the skillet. Add the sour cream mixture and stir to mix well. Cook, stirring constantly, until the sauce is thickened.
Serve the chops drizzled with the sauce.