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 Sherried Butterfly Pork Chops
 From the kitchen of Barb Hofmeister

Season 2- 3/4" thick butterfly pork chops with thyme, garlic salt and pepper to taste then brown in non stick frying pan.

Top with 1 medium onion, sliced

Mix in a small bowl or measuring cup:
3 Tbs brown sugar
1/2 cup of sherry wine
3 Tbs catsup

Pour over chops; cover and simmer for 30 minutes until meat is done then reduce the sauce by increasing the heat and cooking just a little longer. It will become thick, glossy and almost caramelized. 
 

 
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