6 (1/2 inch) pork chops
1 tbsp. butter
Salt, pepper, paprika to taste
1/4 c. sherry wine
1 can cream of mushroom soup
1 c. sliced mushrooms
Pinch of sweet basil

Brown pork chops in butter and season with salt, pepper and paprika. Remove chops from fry pan and place in 1 1/2 quart casserole. Set aside.

Add wine to fry pan and simmer about 1 minute. Add cream of mushroom soup and cook until bubbly, stirring constantly. Add mushrooms and basil and cook slightly. Pour sauce over pork chops and bake, covered, at 350 degrees about 1 to 1 1/2 hours. Serve with wild rice. Serves 6. Chicken may be substituted.