Kotleta Pokrestyansky (Belarus)

1. 1

   Melt half of the butter in a frying pan and add the mushrooms and garlic. Keep stirring until the mushrooms start to shrink and soften.

2. 2

   Add the sherry and the stock and a little salt and pepper. Bring to a simmer and cook for five minutes.

3. 3

   Meanwhile, melt the rest of the butter in another pan. Brown the pork chops on both sides, then pour the sauce over the chops.

4. 4

   Cover the pan and cook until the internal temperature of each chop reaches 160 degrees.

No additional tips available.