Quick after work meal at the end of a stressful week. I followed the advice of whoever said you can cook the meat and onions at the same time. I put my two chops in one side of the big skillet and the onions in the other side. Worked perfectly. It was over 100F degrees in L.A. so I didn't have the patience to let the meat brown properly, but it didn't matter. I cooked on low for an hour as instructed which gave me time to make my smashed potatoes and brussel sprouts. At the end of the hour I removed the meat, added 1/4c sherry and then boiled it for 5-7 minutes to reduce the liquid. Turn off the heat and wait til it stops boiling and then stir in the sourcream for best results. I was worried because I forgot to drain the grease after cooking the meat & onions but it still turned out great and not greasy. Whew! I will definitely make this again with pork or chicken. Delicious! I'm glad there is leftovers for lunch. Oh! And even though I only had 2 chops I made the full recipe for the sauce since I had those smashed potatoes.

Reviewed On: Sep. 26, 2009