2 garlic cloves, chopped
1 ounce butter
1/2 cup sherry wine
1/2 cup chicken stock or 1/2 cup pork stock
1 1/2 teaspoons cornstarch
4 pork chops
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. Add the sherry and the stock and a little salt and pepper. Bring to a simmer and cook for five minutes. Meanwhile, melt the rest of the butter in another pan. Brown the pork chops on both sides, then pour the sauce over the chops. Cover the pan and cook until the internal temperature of each chop reaches 160 degrees.