-
1
Preheat oven to 375 degrees F (190 degrees C).
-
2
Spray a 9x13-inch baking dish with cooking spray.
-
3
In a large saucepan over medium-low heat, cook and stir the mushrooms and onion until the mushrooms are soft and have given up their liquid, about 5 minutes.
-
4
Stir in the sherry, bring to a boil, and simmer until the onions are tender, 2 to 3 more minutes.
-
5
Sprinkle flour over the mixture, and cook, stirring constantly until thick.
-
6
Gradually mix in 2/3 cup milk to make a creamy gravy, stirring constantly to avoid burning.
-
7
Mix in 1 can of cream of mushroom soup and the dry stuffing, bring to a simmer, and cook until the stuffing mix is moist, about 5 minutes.
-
8
Melt butter over medium heat in a large skillet until no longer foamy, and pan-fry the chops until browned but not cooked through, about 5 minutes per side.
-
9
Transfer the chops to the prepared baking dish.
-
10
Stir water into the skillet, bring to a boil, and scrape and dissolve any flavor bits left in the skillet.
-
11
Let the mixture boil until reduced by half, about 10 minutes.
-
12
Pour the skillet drippings into the stuffing mix, and mix thoroughly.
-
13
Scoop up generous amounts of stuffing and mound on each chop.
-
14
Whisk together 1 can of cream of mushroom soup with 1/2 soup can of milk, and pour the soup mixture over each chop to cover.
-
15
Bake in the preheated oven until chops are tender and cooked through, about 20 minutes.
-
16
An instant-read thermometer inserted into the center of a chop should read at least 165 degrees F (74 degrees C).
